I Wasn’t Kidding About the Zucchini

Aside from the 2 pounds of dehydrated zucchini chips that came from the blimp of a zucchini, Aaron was bit by the baking bug and had a loaf of warm zucchini bread fresh out of the oven by the time I returned from an errand. Martha, who is this man and what have you done with my husband? And can I keep him?

Zucchini Bread:

What it took for a loaf:

· 1 cup all purpose flour

· ½ cup whole wheat flour

· 2/3 cup sugar

· 2 and ½ tsp. baking powder

· 1 tsp. baking soda

· ¼ tsp. salt

· ¼ tsp. ground ginger

· 1 egg, beaten

· 1 tsp. pure vanilla

· 1 cup grated zucchini

· ½ cup grated carrot

Preheat your oven to 375. In a large bowl mix the flour, sugar, baking powder, baking soda, salt and ginger. In another bowl mix together the egg, vanilla, grated zucchini and grated carrots. Combine the two mixtures in the larger bowl until the dry ingredients are slightly moistened. Don’t over mix. Lightly coat a 9 inch loaf pan with butter or cooking spray. Pour the batter into the pan and bake for about 25-30 minutes. Stick a toothpick in the center to check its doneness. If it’s clean, you’re golden. Let it rest for about 10 minutes and dig in. 

, ,

No comments yet.

Leave a Reply