Zucchini Bread

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Snow is falling outside my window. The thermometer reads 16 degrees F. The sky is gray and the sun is nowhere to be seen. But that is alright because there is zucchini bread in the oven.

The sweet flowery aroma of the zucchini with a pinch of warming cinnamon is just what I need to get my mind off of the foot of snow that is predicted for this afternoon.

A medium-sized zucchini will do for this recipe. We start with cutting off the ends and grating it. Zucchini is chock full of moisture. It’s best to drain it in a colander or soak up some of it with a towel.

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Sugar, oil, an egg and some milk are added to the star of the show and that becomes our liquid ingredients. The dry ingredients are simply: flour, baking powder, a little bit of my favorite spice, cinnamon and a touch of salt to help bring out the flavors.

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The liquid and dry are combined to make this green and spice speckled batter. It’s placed into a well greased loaf pan and popped into a preheated oven.

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After 35-40 minutes you will have this beautiful loaf of zucchini bread. Perfect for a cold and snowy December day.

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Zucchini Bread

  • 1 cup shredded zucchini
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Preheat oven to 350F. Combine first five ingredients in a medium bowl. In another bowl, combine remaining four ingredients. Add the flour mixture to the zucchini mixture and stir just until incorporated.

Pour batter into a well greased loaf pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool on a wire rack before removing from pan. Slice and enjoy.

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