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Zucchini Bread
Jul 8th, 2004

Yesterday my boss hosted a barbeque for our department. There are a lot of kids around the same age as mine, and her backyard was a kid paradise, so the boys had a great time. Unfortunately the weather wasn't very nice, but the food was yummy. We made grilled pizzas using fresh pizza dough from Trader Joe's. The pizza dough was quite good, I'll have to try it at home some time. People brought many different kinds of toppings, and everyone made up their favorite combination, slid it on their humongo grill on pizza pans, and then shared slices. It was a great idea for a barbeque party. There were also some good salads and desserts. I had vaguely promised to bring something chocolatey, but as Wednesday snuck up on me somehow, I ended up having to make do with what I had on hand Wednesday morning. And due to a duplicate zucchini-buying incident, that happened to be zucchini. And lots of it.

I found this zucchini bread recipe online and the ginger and lemon zest sounded interesting. The results were quite good, although the loaf didn't really rise very much. I'd be interested in the outcome if anyone else makes it, as I'm not sure if my baking powder has lost its oomph, or if the recipe just isn't meant to rise. Anyway, it makes a dense, moist loaf that tastes more of spice cake than zucchini.

I followed the recipe as is except for substituting pecans for the walnuts, as pecans were what I had on hand.


Zucchini Bread

1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
2 eggs, slightly beaten
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1 cup shredded zucchini
1/2 cup chopped walnuts [or pecans]


Grease and flour a 9x5x3-inch loaf pan; set aside. In a large mixing bowl, stir together flour, ginger, baking powder, salt, and sugar. Add oil, eggs, lemon juice and peel, shredded zucchini, and chopped walnuts. Stir to blend. Do not over mix.

Spoon batter into prepared loaf pan. Bake at 350 for 45 to 55 minutes, or until a wooden pick inserted into the center of the loaf comes out clean. Cool zucchini bread in pan on wire rack for 5 to 10 minutes.

Turn zucchini bread out of pan and cool completely on rack.

-online somewhere
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© 2006, Kimberly Cooperrider | kymmco@excite.com