The end of summer always means an abundance of garden vegetables. Zucchini is a popular garden fresh vegetable that grows extremely well.
One way to use up your ripened zucchini is to make this delicious Zucchini Bread. What better way to enjoy your vegetable than in a subtly sweet and satisfying dessert bread!
This Zucchini Bread is easy to make and takes minimal time to prepare. Only minutes to assemble and an hour to bake. Top with powdered sugar and you have a great after dinner dessert or snack to enjoy throughout the day.
With Hurricane Irene approaching, this Zucchini bread is a great item to bake ahead of the storm to salvage your ripe zucchini's and enjoy if you're without power. Enjoy!
Makes: 1 loaf
Prep Time: 20 minutes
Bake Time: 60-70 minutes
1 cup brown sugar, firmly packed
1/2 cup (1 stick) butter, softened
1 cup shredded zucchini
8-oz. can crushed pinapple in its own juice, undrained
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
1/2 cup chopped nuts (optional)
Combine your brown sugar and butter in the bowl of an electric mixer. Mix with the paddle attachment on medium/high for 2 minutes until light and fluffy.
Meanwhile, shred your whole zucchini including the seeds and peel. Then sift your flour, baking soda, cinnamon, salt, and allspice into a large mixing bowl and set aside.
Add your shredded zucchini, crushed pineapple including the juice, and eggs to your sugar/butter mixture. Mix on medium speed until your ingredients are combined. Then add your dry ingredients and mix on low speed until combined, about 20 seconds. Fold in your chopped walnuts.
Butter and flour a 9x5 inch loaf pan, transfer your batter to your prepared pan, and bake at 350 degrees for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool completely and transfer to a dish. Sift powdered sugar over the top and serve.
This weekly column was held from Saturday due to the storm coverage. It will resume on Saturdays again beginning Sept. 3.