… and with the first monday in december, we welcome back VEGETARIAN MONDAY to our blog rotation! tonight’s post was going to be about how to made scrumptious cream of tomato soup, but alas … i can’t find my recipe, so we’re doing zucchini bread instead. i promise, tomato soup will be featured on one upcoming veggie monday blog.
so, zucchini bread … luscious, warm, sugar-topped zucchini bread.
- 2 1/2 to 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons grated lime peel
- 2 cups coarsely grated zucchini (about 2 medium sized zucchini)
- a handful of sugar in the raw (or any other coarse sugar)
you can also add walnuts to this, if you like – you’ll need about 1 cup, coarsely chopped.
1. pre-heat your oven to 325. butter and flour two loaf pans and set aside.
2. mix flour, cinnamon, salt, baking soda, allspice, and baking powder in a medium sized bowl.
3. mix sugar, vegetable oil, eggs, vanilla, and lime peel in a large bowl with an electric mixer.
4. whisk the flour mixture into the sugar/oil/egg/vanilla/lime mixture.
5. add the zucchini (and walnuts, if you so desire), and pour the batter into the prepared pans.
6. bake the bread for 35-40 minutes, then pull out and sprinkle sugar in the raw over the top. as the bread is partially baked, the sugar will stay on top and give the bread a delicious, crunchy texture when finished.
7. bake another 35-40 minutes, or until your toothpick comes out clean.
this is how i started cutting my zucchini. i luckily realized this would take forever and just started chopping
you'll be happy to know it tastes better than it looks
eat up, me hearties!