{"id":215,"date":"2011-11-04T05:51:28","date_gmt":"2011-11-04T05:51:28","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=215"},"modified":"2011-12-16T23:48:20","modified_gmt":"2011-12-16T23:48:20","slug":"zucchini-loaf-a-light-tender-quick-bread","status":"publish","type":"post","link":"https:\/\/mrsbutterfingers.com\/?p=215","title":{"rendered":"ZUCCHINI LOAF … a light, tender quick bread."},"content":{"rendered":"

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Every morning I check my vegetable garden.\u00a0 Every morning I am rewarded with zucchini.\u00a0 I\u00a0 lift the large leaves to find these green treasures. I like to pick zucchini when they are very small and tender.\u00a0\u00a0\u00a0 I wanted to make zucchini loaf, but\u00a0 to take it up a notch.\u00a0\u00a0 I salted the zucchini to draw out the moisture. \u00a0\u00a0 The results –\u00a0 a spectacularly light loaf, and well worth this extra step.<\/p>\n

ZUCCHINI LOAF\u00a0 (makes 2 loaves)<\/p>\n

3\u00a0 zucchinis grated (about 4 cups)<\/p>\n

1 1\/4 tsp salt<\/p>\n

2 1\/4 cups sifted unbleached all-purpose flour<\/p>\n

2 tsp baking soda<\/p>\n

1 tbs ground cinnamon<\/p>\n

1\/4 tsp freshly grated nutmeg<\/p>\n

2 eggs<\/p>\n

1 1\/3 cups white sugar<\/p>\n

l cup vegetable oil<\/p>\n

2 1\/2 tsp vanilla extract<\/p>\n

1 1\/2 cups chopped walnuts<\/p>\n

1 cup golden raisins<\/p>\n

Soak raisins in warm water for 30 minutes.\u00a0 Drain thoroughly in a colander or strainer;\u00a0 set aside.<\/p>\n

Clean the zucchini and trim the ends. Do not peel.<\/p>\n

Shred with a medium sized shredder.\u00a0 You should have about 4 cups when finished.\u00a0 Sprinkle the zucchini with l tsp of salt and place in a large bowl. Mix it with your hands to evenly distribute the salt.<\/p>\n

Place a heavy plate on top of the zucchini and weigh down with food cans.\u00a0\u00a0 Allow it to sit for 20 minutes to purge itself of liquid.\u00a0 Empty the zucchini into a colander and squeeze to release the juices.\u00a0 Dump the grated zucchini onto a tea towel that has been folded in half, roll up and give it another good squeeze to remove even more liquid.\u00a0 Set aside.<\/p>\n

Preheat oven to 350 degrees F (175degrees C).\u00a0 Grease and flour two 8 x 4 inch loaf pans and set aside.<\/p>\n

Set aside 2 tbsp of the flour.\u00a0 Sift together the remaining flour, soda , spices and remaining 1\/4 tsp of salt.\u00a0 Don’t be tempted to omit this step.\u00a0 The sifting makes for a lighter loaf.<\/p>\n

Beat eggs on medium speed(using the\u00a0 whisk) for about 5 minutes.\u00a0 Add the sugar, a little at a time and beat for a good 4 to5 minutes.\u00a0 The mixture should be light in color and thick.\u00a0 While beating, slowly pour in the oil.<\/p>\n

Change to your K blade.\u00a0 Add the vanilla to the eggs and then add the zucchini.\u00a0 Add\u00a0 the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in.\u00a0 Do not over mix.<\/p>\n

Combine the remaining 2 tbsp flour, nuts and drained raisins in a small bowl, mix\u00a0 together to coat.\u00a0 Fold into the batter.\u00a0 Pour into the prepared pans.<\/p>\n

Bake at 350 degrees f (175 c) for about l hour or until a toothpick comes out clean.\u00a0 Remove to a rack to cool for ten minutes.\u00a0 Remove from pans and cool on a rack completely.<\/p>\n

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ZUCCHINI LOAF … a light, tender quick bread.<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Recipe Type: quick bread<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 50 mins <\/span><\/span><\/div>\n
Cook time: 1 hour <\/span><\/span><\/div>\n
Total time: 1 hour 50 mins <\/span><\/span><\/div>\n
Serves: 2 loaves<\/span><\/div>\n
I wanted to make zucchini loaf, but to take it up a notch. I salted the zucchini to draw out the moisture. The results – a spectacularly light loaf, and well worth this extra step.<\/span><\/div>\n
Ingredients<\/div>\n