I was in the mood for something sweet. I decided to pull some frozen, shredded zucchini out of the freezer to make some zucchini bread. We really like this batter bread. It is sweet, but not an overpowering sweetness. It makes a great addition to my lunch bag.
Zucchini bread ingredients
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups shredded zucchini
- 1 tsp vanilla
- 3 cups flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp nutmeg
- 1 Tbsp cinnamon
Dry ingredients and wet ingredients
In a large bowl, mix the eggs, oil, sugar, zucchini and vanilla. Set this aside.
In another bowl, mix the flour, baking powder, baking soda nutmeg and cinnamon.
Mixed up
Pour the dry ingredients on top of the wet ingredients and mix together. Don’t over mix the batter. If there are a few clumps of dry ingredients, that is fine.
Batter filled pans
Prepare 2 loaf pans by smearing the insides with shortening. Coat the shortening with flour. Pour the batter into the prepared loaf pans. Drop the pans from about 3″ to shake out air pockets.
Zucchini bread
Bake the loaves at 350F for 45 to 50 minutes. The center of the loaf will spring back when pressed. I always use a cake tester. If it comes out clean, the loaves are done.
Nutmeg
Any time that a recipe calls for nutmeg, I always use fresh nutmeg. There is a huge difference in taste. For those that don’t know, nutmeg is a nut. I picked up this cool nutmeg micro plane a couple of years ago. Just swipe the nutmeg against it a couple of times and I have 1/4 tsp of grated nutmeg. The black section stores the nut for grating. The clear section holds the grated nutmeg. It also has holes near one end to act as a shaker. Just shake it over that cup of eggnog. I get my nutmeg from the farmers market. It typically comes in a container of about 12 nuts. I vacuum seal these and store them in the freezer. It keeps them fresh for years.
