as a child, zucchini bread mystified me. i had no idea what the zucchini part actually was. it seemed more like cinnamon bread if you asked me. (apparently i missed the green specks. good thing.) i loved it. and smeared with butter, it was 50 times better. zucchini sounded like a very grown up word, and i was thrilled to have acquired a taste for such a sophisticated thing. it was an exciting day whenever mom made it.
Classic Zucchini Bread from tesa
1 1/2 c. flour
1 tsp. ground cinnamon (i think i did closer to 2 tsp.)
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 c. sugar
1 c. shredded, unpeeled zucchini
1/4 c. oil
1/4 tsp. grated lemon zest
1/4 c. chopped walnuts or pecans (optional)
1. grease a loaf pan and preheat oven to 350 degrees. sift together first 6 ingredients; set aside.
2. combine sugar, zucchini, oil, egg, and lemon zest; mix well.
3. add dry mixture to zucchini mixture and stir just until moistened. batter should be lumpy.
4. spoon batter into prepared pan and bake for 55-60 minutes, or until a toothpick comes out clean.
5. cool in the pan for 10 minutes, then remove from pan to cool on wire rack. wrap in foil to store. freezes well.
note: i substituted 1/4 of the all-purpose flour for wheat flour, and added a tablespoon of milled flax, to make it a tad healthier.
what you get: a completely definitive, satisfying version of my fave. it is perfect in its simplicity. moist, sweet, and spicey. and i just have to say: how happy it is that we can make something so good from an ordinary vegetable. cool.