Spiced Zucchini Bread
May 11, 2007
I love breads and cakes made with olive oil rather than butter - the moisture content is much higher, and in a dry high altitude climate, that really makes a difference. As usual, I pulled this recipe out from one of my beloved cookbooks by Lidia Bastianich, but of course I've left some things out that don't like. The recipe, it says, was really taken from one of her cooking students' grandmother. Whoever that lady was - this recipe is delicious. The best part, is you can make this without a mixer.
You will need:
- 1 c olive oil
- 3 large eggs
- 1 2/3 c sugar
- 2 tsp vanilla
- 2 c flour
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 2 c shredded zucchini
- zest of one lemon
Step One: Preheat oven to 325 degrees, and prepare a loaf pan by greasing and flouring it.
Step Two: In a separate bowl, sift flour, cinammon, salt, and baking soda.
Step Three: In the main bowl, using either a whisk or mixer, whip eggs and olive oil until mixture is a frothy light yellow color. If using a whisk, slowly drizzle in the olive oil while whisking the eggs. Add sugar slowly and continue to mix.
Step Four: Using a wooden spoon or spatula, slowly add the sifted dry ingredients to the egg mixture. When fully incorporated, mix in the zucchini and lemon zest.
Step Five: Pour batter into the loaf pan. The batter will almost fill the entire pan, but don't worry, it won't spill over. Bake this loaf for 45 minutes. Remove from the oven and cool. Eat to your heart's content.
You may choose to jazz up this vegetable bread with some walnuts or golden raisins. The result of this bread is a moist spongy texture that will last for about one week.
