Zucchini Bread - one of my favorites
|ready to go in the oven|
Preparation time about 30 minutes. That includes gathering the ingredients, weighing, measuring, cutting, chopping or shredding as required.
Cooking time: about 55 minutes
* Freezes really well.
2 eggs, beaten
1 cup brown sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2⁄3 (two thirds) cup melted olive oil spread (substitute butter if desired)
2 teaspoons baking soda
a pinch salt
3 cups all-purpose flour
1⁄2 (half) teaspoon nutmeg
3 teaspoons cinnamon
1 cup chopped pecans
1 cup dried cranberries
Preheat the oven to 350°F (175°C).
Prepare pans by wiping with paper towel and a spray of olive oil.
I use loaf pans, or a muffin pan depending on my mood.
In a large bowl, mix together the sugar, eggs, and vanilla and melted olive oil spread.
Stir in the grated zucchini..
Sift the flour, baking soda and salt and add a small amount at a time stirring.
Sprinkle in the cinnamon and nutmeg over the batter and mix.
Crush the nuts and chop the cranberries
Fold into the mixture.
Put the batter into your baking pan of choice.
If using a muffin pan, check after 30 minutes, otherwise check at 50 minutes.
Insert a sharp knife, or a wooden pick if it comes out clean, your bread is done
Cool on a wire tray and freeze what you won't consume within 3 or 4 days.
|good enough to eat!|