Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.
Farm to Fork by Emeril Lagasse; photography by Steven Freeman. Copyright 2010; HarperCollins Publishers
|3 eggs||1 tablespoon ground cinnamon|
|3/4 cup vegetable oil||3/4 teaspoon baking soda|
|1 1/2 cups sugar||3/4 teaspoon salt|
|2 cups grated unpeeled zucchini||1/4 teaspoon baking powder|
|2 teaspoons vanilla extract||3/4 cup chopped lightly toasted walnuts or pecans|
|2 1/2 cups all-purpose flour||Cream cheese, at room temperature, for serving (optional)|
Preheat the oven to 325 degrees F, and grease two 8 × 4 × 2 1/2-inch loaf pans.
In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles.
Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55 to 60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool.
Serve the bread warm, sliced and spread with cream cheese if desired.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf