Sunday, December 19, 2010
"I haven't been baking for quite a while now."
I was thinking about that to myself at the supermarket when I saw this lady putting up some zucchini on the racks.
So I had to get a couple to make a zucchini bread. I've never tried before but I think it is like carrot cake, only easier to grate.
This recipe turned out alright - nice and moist as I had hoped. I shredded the zucchini with the green skin still on so my cake has interesting green bits on it. But I realised I had no cinnamon at home halfway through so the cake was not as fragrant as I hoped. And the recipe called for 2 1/4 cups of sugar which is way too much. I used 2 cups and found the cake still very sweet. Maybe because I also dumped in 1/2 a cup of mini chocolate chips. Nevertheless, I'd try going for 1 1/2 cups of sugar next time.
Recipes adapted from here.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar (I reckon 1 1/2 cups would be enough)
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
What I did
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 165 degrees C
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl
3. In a separate bowl, beat eggs, oil, vanilla, and sugar together. Add sifted ingredients to the creamed mixture, and beat well.
4. Stir in zucchini and nuts until well combined. Pour batter into pans
5. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean