Thursday, June 21, 2012

Research & Development

I've never had what I consider a 'great' recipe for Zucchini Bread.  A zucchini bread with great texture.  The bread must be moist and loaded with zucchini & nuts.  O' and with just the right amount of vanilla & cinnamon.  To that end - I've been 'auditioning' recipes for Zucchini Bread for the past few months.  

This recipe is the latest contender - baked last night.  We are half way through the first loaf and so far, it's checking most of the boxes.  Expanding the research, I'll deliver a loaf to my daughter's house tomorrow - to see if it passes the 'taste test' with the grandbabes. 

Zucchini Bread
(Take 4)

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsps ground cinnamon
3 eggs
1 cup vegetable oil
2-1/4 cups granulated sugar
3 tsp vanilla
2 cups grated zucchini
1 cup chopped nuts 

Grease and flour 2 loaf pans (8x4 inch).  Preheat oven to 325 degrees. In a bowl, mix together flour, salt, soda, baking powder, cinnamon, set aside.  Beat eggs, oil, vanilla and sugar together in a large bowl.  Add dry ingredients to egg mixture and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.  Bake for 40-50 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan, and completely cool.

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