Zucchini Bread.

Do you ever find a recipe that is so easy to make it’s dangerous? I’m talking, super-speed, lightning fast, blink and it’s done sort of stuff here. Part of me loves that, but it make the other part of me sad.That’s weird, you say. Shush . . . let me finish.

(I’m sorry I “shushed” you).

When you grow up always having a certain thing, it maintains this sort of magic about it. For instance, you don’t know how that delicious loaf of zucchini bread got to the stove in the blink of an eye, but it did, it’s there, and your mom is Superwoman.

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Zucchini bread was something I had frequently as a child. It’s one of my favorite sweet breads! But it’s weird. You never think when you are eating a plate of pasta with grilled zucchini, “Hey! We should take a zucchini raw, grate it up, and put it in a sweet bread. Ya, that’ll be great!” Well, maybe you do. I haven’t. But kudos to you if you are one of those geniuses.
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Adding chocolate chips makes this bread (and pretty much everything else in the universe except sushi) even better.
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Dry ingredients + wet ingredients + sunshine.
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With the wet and dry powers combined.
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A little bit of help from the trusty side-kick, the oven.
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This amazing sweet bread. With chocolate. And a vegetable. It’s how it’s kickin’ it. NBD.I went to a Pokey LaFarge gig last night in Glasgow, and on the train home, I was thinking about this bread. About coming home and devouring it. Which I did, most successfully, I may say.

So make some. You’ll dream about it on your commutes as well. And when you make it, you’ll feel like a superhero. Win.

Zucchini Bread
makes: 2 loaves
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Listening to: “The Wolves (Act I and II),” Bon Iver

Source: Smitten Kitchen

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