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When my wife came home the other day from work and asked if I’d make something to bring to her office for a co-worker’s birthday, my mind immediately went into recipe mode. While she changed out of her work clothes, I was coming up with ideas. Maybe we could do a Mexican dish, everyone likes Mexican food. Perhaps carnitas tacos or even a chile verde. But, maybe they don’t want to go that route. How about a a nice salad with grilled chicken and an avocado dressing? I just couldn’t decide. At that moment my wife yelled from the back of the house, “Oh! I forgot to tell you what she wants. She wants zucchini bread if that’s OK?”
Well that put a damper on my ideas. But if zucchini bread is what she wants, then that’s what she’ll get. Now as I’ve said before I’m not much of a baker. It’s not that I can’t bake, I just don’t care to with all the exact measuring and greasing pans and such. When you cook, if a little extra of an ingredient is added it’s no big deal. When you bake that can bring about disaster. Luckily I had baked many zucchini breads over the years and had the perfect moist recipe to fit the bill. So the next day I ran to the store, gathered the ingredients I needed and got to work.
I started by heating my oven to 350 degrees then creamed together 1 cup softened butter and 2 cups sugar. Some people might use a pastry blender to do this; but being that I rarely bake and thus don’t own one, I used my trusty potato masher.
To the creamed butter mixture I added 2 1/2 packed cups of grated zucchini and 3 beaten eggs then stirred to combine. I know-looks like a disgusting mess.
In a separate bowl I combined 3 cups flour, 1 teaspoon sea salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon fresh ground nutmeg, 1 teaspoon ground cinnamon and 1/2 teaspoon fresh ground allspice.
I sifted the flour mixture into the butter/zucchini mix (this is especially important when using fresh ground spices to avoid any large pieces from getting through), and stirred to combine. I added 1 teaspoon vanilla extract and stirred again. I poured the batter into two well greased loaf pans and baked them for 50 minutes. After 50 minutes was up, I checked them by inserting a toothpick and making sure it came out clean.
After I took them from the oven, I let them rest in the pan for 10 minutes before removing them from the pan. I placed them on a wire rack to cool before slicing. I had to try some, after all they didn’t need two whole breads.
And here’s the finished product. Sooo good. Enjoy!
- 1 cup butter softened
- 2 cups sugar
- 3 eggs beaten
- 2½ cups packed grated zucchini
- 3 cups flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fresh ground allspice
- 1 teaspoon fresh ground nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees
- In a large bowl cream together the butter and sugar to well combined. Add the eggs and zucchini and stir together. In another bowl mix together the flour, salt, baking soda, baking powder, allspice, nutmeg and cinnamon. Sift the flour mixture into the butter/zucchini mix and stir well. Add the vanilla and stir until blended.
- Pour the batter evenly into two well greased loaf pans and then bake for 50 minutes. Test whether they're done by inserting a toothpick into the middle and making sure it comes out clean. If not, bake for a few more minutes and check again.
- Place them on a wire rack and let cool in the pans for 10 minutes before removing them from the pans. Let them cool on the rack for at least another 10 minutes before slicing. Enjoy!