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Zucchini Bread
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You will want this to cool before you cut the loaf, and it will make your house smell heavenly! I used to puree the zucchini in my food processor, which turned the bread green. Using a food chopper (or finely chopping the zucchini with a knife) prevents this from happening.
2¼ cups unbleached white flour
¾ cup sugar
2½ tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
½ cup butter, softened
2 eggs
¼ cup. buttermilk (or sour regular milk with ¼ tsp. lemon juice)
2 cups finely chopped or shredded zucchini
1 tsp. vanilla
Preheat the oven to 350 degrees. Grease one loaf pan. Combine dry ingredients in a large bowl. Add the butter and mix with a fork until the mixture looks like coarse crumbs. Beat the eggs, then add to the dry mixture with the buttermilk and zucchini just until combined. Pour into the loaf pan and spread out evenly. Bake for about 45 minutes, or until the center of the loaf appears dry. Cool before slicing.
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