This weeks recipe is from Cindy Ball and posted by Rainie Piccione.  On page 57 of our book,

DSC_0355 A Taste of Utica.

DSC_4829

To be quite honest, I had my doubts.  Why?  Because the recipe simply lists the ingredients which, in my opinion, were somewhat reversed from standard sweet bread recipes.  Example, nuts were listed first.  The other reason I was doubtful was because the directions were simply four sentences long:  Preheat – Mix – Pour – Bake.  What happened to creaming the sugar?  How about mixing dry ingredient first then blending it with the wet?  This recipe goes against all my baking science know-how but I wasn’t going to change a thing.  I made the Zucchini bread EXACTLY as instructed. 

The result:  It just doesn’t get any better than this!

DSC_4834

Zucchini Bread – Makes 2 Loaves

  • 1 cup nuts, chopped
  • 1 1/2 tsp baking soda
  • 1 cup mini chocolate chips – shaken in baggy with 1 TBS of flour *I forgot to do this.
  • 1 tsp salt
  • 4 eggs
  • 3/4 tsp baking powder
  • 1 1/2 cup sugar
  • 1 tsp vanilla
  • 1 cup oil
  • 1 tsp cinnamon
  • 3 1/2 cup flour
  • 2 cups grated zucchini

Preheat oven to 350 F.  Mix ingredients in order given. Pour into greased and floured large loaf pans.  Bake for 55 – 65 minutes.

DSC_4831

Honesty, all I did was grab a large bowl and dump the ingredients in THEN I mixed it all up.  Shocked to see that the bread rose, the texture was professional perfect, the taste was OUT STANIDNG!  Maybe it worked because the number one way to ruin a sweet bread recipe is to over mix it. It makes it tough and ruins the texture.  When you make it like this recipe instructs, you don’t over mix.  It’s easy.

DSC_4832

This ones a keeper!

Joanne

Print Friendly, PDF & Email