Zucchini Bread
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.
Ingredients
- 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
Instructions
- 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.
