Saturday, August 16, 2014

Zucchini Loaf

‘Tis the season!

Zucchinis are everywhere.  I have to admit that I feel a little bit like that “water, water everywhere, and not a drop to drink” phrase.  I’m afraid to put out a call for a big-as-your-leg zucchini or two, because I think I’d be buried under them within 5 minutes flat. But I sure wish I had a supplier of these green beauties. 
I picked this year’s zucchini up at the Norbert Farmers’ Market.  It’s been waiting for me to make something special of it for a month already.  And this is the something special.  Heidi was my last zucchini dealer.  And she also gave me this recipe – you know... to make sure I was hooked. J It worked.  There is so much flavour in this loaf, I dare you to try it and to not be jonesing for some in the middle of the winter, trying to figure out how to get your next zucchini loaf fix...

Zucchini Loaf

1 ½ cups white sugar
3 eggs
1 cup oil
2 cups grated zucchini (peel on, seeded)
3 tablespoons vanilla

Cream first three ingredients together.  Add the next two ingredients.
Sift together and add alternately with 1/3 cup water:

3 cups flour
3 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
Heidi also adds ¼ teaspoon allspice.  So, I do too.

Add ¾+ cup chopped nuts, raisins or currents, 1+ cup chocolate chips.  Heidi often adds two or three of the ingredients.  (And to ensure the fella is a bit happier next time, I’m going to try to make two different loafs – one with, and one without nuts.)
Pour into two greased loaf pans.

Bake at 350 ˚ F for 1 hour and 10 minutes.
Let cool 10 minutes before removing from loaf pans.


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