Saturday, October 17, 2009

Lou's Zucchini Bread

This bread has been popular at the Mill Valley Exchange, so here's the oft requested recipe from Wendy Johnson's book Gardening at the Dragon's Gate.  I highly recommend purchasing this book from your local bookseller (Book Passage comes to mind) for its other wonderful recipes and beautiful prose.

3 eggs
1 c. oil
1 1/2 sugar
1 tbl vanilla
3 c. sifted flour
1 tsp. salt
1 tsp. baking soda
1 tbl. cinnamon
1/4 tsp baking powder

Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Sift together flour, salt, baking soda, cinnamon and baking powder. Add to egg mixture and mix until blended. The batter will be stiff. The liquid in the zucchini comes out in the baking.
Divide batter into two greased loaf pans (9"x 5"). Bake at 325F for about an hour. Cool on wire rack. Cut into generous slabs and serve while still warm.
It helps to eat zucchini bread on foggy, cool mornings, dream of the garden that is stirring to life, just beyond the edge of your appetite.

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