Рецепт zucchini bread
I bought lots of fruit and vegetables at my local farmer’s market yesterday, still unsure what I was going to make this week. Then I noticed that today is National Zucchini Bread Day. I found this recipe on one of my favorite food blogs, smitten kitchen. I had the Farm Fresh Eggs and Zucchini from the Farmer’s Market, I checked the pantry and I had everything else on the list. Within minutes I was making Zucchini Bread.
You can either make Zucchini Bread or Muffins with this recipe; the only difference is the cooking time. As I’m writing this post I can smell it baking in the oven, smells so good. I love it when you walk into a room and you can smell something baking.
Zucchini Bread
Adapted from smitten kitchen
Yield: 2 loaves or 24 muffins
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 1 ¾ cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons cinnamon
- 1/8 teaspoon grated nutmeg
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup chopped pecans {optional}
Putting it all together
Preheat oven to 350°F.
Grease and flour two 8x4 inch loaf pans. If you choose to make muffins instead, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Set aside.
In another large bowl combine the dry ingredients {flour, cinnamon, nutmeg, baking soda, baking powder, salt and pecans.}
Stir the dry ingredients into the egg mixture. Divide the batter into loaf pans.
Bake for 60 minutes or until a tester inserted into the center comes out clean. If your making muffins, bake for approximately 20-25 minutes until a toothpick inserted in the center comes out clean.
{Optional}
In honor of National Pecan Month I used pecans in my recipe. You can add your favorite nut or dried fruit like dried cranberries or raisins. You can even add chocolate chips!
Five Great Reasons To Cook With Pecans
Pecan Recipes
Enjoy!
xo