RECIPES
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Zucchini Bread Zucchini's green, plump, homegrown goodness is an ideal baking ingredient, providing color, moisture, and nutrition. Commonly served as a breakfast pastry or as a simple dessert, zucchini bread makes a scrumptious snack when paired with a glass of cold milk. Directions Preheat the oven to 350°F. Grease and flour two 8½-inch loaf pans. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended. Add the sifted dry ingredients to the zucchini mixture. Stir by hand just until the batter is evenly moistened and blended. Fold in the nuts. Divided the batter between the prepared loaf pans. Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50-55 minutes. Remove the loaves from the pans and let cool on wire racks before serving. Nutrition information per 3.5-ounce serving: This recipe is from The Culinary Institute of America's Baking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide. |
Ingredients Makes 2 loaves |
