If you’re not careful – if you turn your back for just a moment too long – the zucchini will grow from elegant, gorgeous, golden vegetables into very large vegetables more suitable for the dining table of a giant. When that happens, it’s time for zucchini bread.
This zucchini bread from a modified Joy of Cooking recipe is very easy to throw together – probably from ingredients you already have in the house. Its array of spices is three times greater than those suggested in the Joy of Cooking. Which makes it three times more Joyous, and certainly quite addictingly flavorful.
Preheat the oven to 350 and grease a 9×5-inch loaf pan.
In a small bowl, mix together 2 cups grated zucchini (squeezed of extra moisture) and 1 1/2 cups walnuts.
In a medium bowl, mix together 1 1/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp curry. (You could easily bump these up to very rounded 1/4 tsps.)
In a large bowl, blend well 3/4 cup sugar, 2 large eggs, 1/2 cup vegetable oil, 1 tsp vanilla, 1/2 tsp salt. Then stir in the ingredients of the medium bowl. Then stir in the ingredients of the small bowl.
Put the ingredients in the loaf pan and bake for 45 minutes, until the bread pulls away from the sides of the pan. Cool on a rack for ten minutes, then remove from the loaf pan.
This lasts for several days on the counter, and is an excellent mid-afternoon snack with tea.
- 2 cups grated zucchini
- 1 1/2 cups walnuts
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp curry
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1/2 tsp salt
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