I wanted to bake zucchini bread to take to the coffee hour after Sunday services. I like quick breads and after on a long day spent on the bike outside, I really just wanted to throw something in the oven and have something steamy and sugary warm 45 minutes later. So, here we go Zucchini Bread (p.).
First, a few confessions: I did diverge somewhat from the recipe by adding less than the full cup of oil called for. And although the recipe said it made two loaves, I managed to fit it (somewhat overflowing) into one large loaf pan. And perhaps because of that choice (motivated by the thought of cleaning only one loaf pan rather than two), it took closer to eighty minutes of baking, rather than the 45 minutes called for in the recipe.
For reasons unknown, however, the bread did not slide easily out of the pan after baking. The loaf pan was well-greased, so separating the bread from the edge of the pan was easy enough, but unfortunately, the loaf separated somewhat in the middle. This left me with about half of a beautifully shaped loaf for slicing and a pile of gobs of zucchini bread to stuff in my face. yum.
The zucchini bread is really tasty with the option of walnuts and like zucchini breads before, it does not taste like zucchini at all, the flecks of green in the loaf being the only evidence of its nutritional status.
Rates pretty high, particularly in the summer when you should be able to get zucchini for free from desperate gardening neighbors. Does call for a fair amount of some precious commodities: sugar (2 c.) and eggs (3).
Total: 8.
