Not the best picture, but I can attest to the moist yet crunchy scrumptiousness of this bread. Some blogs have the most beautiful pictures. Me, eh I point and shoot and move on.
One of my favorite books. My first bread book...my inspiration. Not really just easy to follow recipes with no fuss and good taste. This zucchini bread recipe is an all time favorite. Something in it caramelizes so it has a slight crunch to it, yummm.
soak the eggs in hot water to bring them to room temperature
Carl Gohs' Zucchini Bread
from Beard on Bread
adapted
3 eggs
2 cups granulated sugar
1 cup safflower oil
2 cups grated raw organic zucchini
3t vanilla extract
3 cup of all purpose flour
1t salt
1t baking soda
1/4 t double acting baking powder
3t ground cinnamon
1 cup toasted broken up walnuts (unsalted raw)
~ preheat oven 350
~ beat eggs until light and foamy
~ add the sugar, oil, zucchini and vanilla and mix lightly but well
~ combine the flour, salt, soda, baking powder and cinnamon and add to egg zucchini mixture
~ stir until well blended
~ add nuts
~ pour into two 9x5x3 loaf pans
~ bake 1 hour
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