mytopleft

Monday, July 22, 2013

Vegetable-based, baked food porn

I got all the zuchini bread you can handle, people. No, seriously. I have so much fricking zuchini bread I got no damn idea what to do with it. The garden is pumping out huge zukes, and I am baking night and day. So I figured I would share a pretty good recipe for zuchini bread as food porn.

Naturally, zuchini bread starts as zuchini, like so:


And sure, you can use a long skinny sucker like that, but wouldn't you really rather go monster and use a zuke like this?:


Doesn't really matter, I guess, since you are only going to use two cups of shredded zuke.


Once you've shredded two cups (or so -- I use a little more) of zuke, gather the rest of your ingredaments. You will need flour, sugar, vegetable oil, baking soda, baking powder, cinnamon, eggs, vanilla, salt, walnuts and raisins (both of these are optional but recommended):


Beat three eggs, add one cup of vegetable oil, add three teaspoons of vanilla extract:


Then mix in 2-1/4 cups of sugar:

Kind of a funky looking slurry once the sugar is in. Set this aside:


Now, in a separate bowl, sift together 3 cups of flour, and one teaspoon each of salt, baking power and baking soda.

Mix in 3 teaspoons of cinnamon.


You will now pour the egg-oil mix into the flour-etc. mix and stir it all together:

Mix in the shredded zuke, raisins and walnuts:

Get it nicely distributed:

Preheat your oven to 325 F. Grease your pans with shortening, then flour them. No shit, that no-stick spray will not cut it here. Just do what I say
 They should look like this, with flour all over the damn pan:


Fill said pans with your batter. This recipe makes two loaves, so try to distribute the batter equally between the two pans:


Bake for at least an hour at 325; after an hour, start testing the bread by inserting a knife. When it comes out clean (as opposed to covered with uncooked batter, you twit), the bread is done:

 It tastes great, you will love it. Enjoy.

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