Friday, March 14, 2008

Zuch it to me baby... Zuchinni Bread Mini Loaves

Alright so while most members of the human race have a beer light going off right about now... i.e. Friday afternoon. I have an oven light blinking. So... our plan of attack is to take something very healthy, like ZUCCHINI, and turn it into something delicious and fattening, like ZUCCHINI BREAD. And for my next trick, I will make it disappear.


3.25 cups of all purpose flour
1.5 teaspoons of salt (or double that for sea salt)
1teaspoon of freshly ground nutmeg (the stuff already ground tastes like saw dust, because it probably is)
2 teaspoons baking soda (you know arm and hammer, the litter box kind)
1 teaspoon ground cinnamon

3 cups sugar
1 cup veggie oil
4 eggs
0.33 cup of filtered water
2 cups grated zucchini
1 teaspoon lemon juice

Fold in last
1 cup pecans


Crank the oven to 350 degrees F.

On a large piece of parchment paper: sift all the dry ingredients except for sugar. I add all the wet ingredients to my love (a Kitchenade Ultra Model with the beater attachment). When all the wet ingredients are thoroughly combined, add the sifted dry mix. I find the easiest and cleanest way to do this is by using the parchment paper to make a funnel and pour them into the bowl. Remove the bowl from the mixer and gently fold in the pecans. You paid for the chunks, might as well keep them as tasty bites.

Bake in 4 mini loaf pans for about 45 minutes.

I've taken some liberty with a delicious recipe originally from Ms. Paula Deen. To view her original check out,,FOOD_9936_30330,00.html. If you want to learn more about zucchini or if you are bored and just want to see a zucchini shaped like a duck check out wikipedia.

Much love and happy baking. :)

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