Breakfast

In my many years of of gardening and my eagerness to plant just a few more zucchini hills, 'just in case' something doesn't come up, I have made my share of The Bread. Many recipes have been stirred up by these hands and many a high hope have been dashed. - Not this time, finally, I do believe, a tasty, above average loaf of zucchini bread has come out of my oven. It is moist but solid, with a hint of spice and a crust with a tiny bit of caramelized chew.

This recipe has been on my list (almost forgotten) of things to bake. It is from this book by Maida Heatter and was published in the early 80's. She made a point of baking up recipes until they reached perfection and sharing others that she found noteworthy. This one came from a restaurant she had visited in Seattle named E.A.T. , I tried to find it but was unsuccessful in my search. Anyway, here is a link if you would like to know more about this fascinating woman.

Zucchini Loaf from Seattle

3 Cups sifted flour

Scant 1 t. salt

1 t. baking soda

1/2 t. baking powder

3 t. cinnamon

2 Packed cups zucchini, shredded into julienne-shaped slivers

2 eggs

2 C. sugar

1 C. oil

1 t. vanilla

4 oz. of walnuts, cut or broken into medium size pieces. - I used about 1/2 C. pecans. (toasted).

Oven 350 degrees. oven middle rack. Makes, one - Loaf/Bread Pan

Maida suggests buttering the loaf pan and using fine bread crumbs instead of the usual flour for dusting the pan...I did do this and will do it for all cakes and other baked items in the future. I was very impressed with the crust and I'm sure you will be too.

This can all be done easily by hand and so no need to get out your mixer but you can use it if you prefer.

In a large bowl beat eggs just to mix.

Mix in sugar, oil and vanilla.

Add sifted dry ingredients and beat/stir to mix - it will be thick, I used a wooden spoon.

Add zucchini along with any juice and mix thoroughly, the zucchini will thin the batter. Stir in the nuts.

Put into pan and smooth the top and bake for 1 hr. and 45 min. check with a cake tester and make sure it comes out dry. The loaf will rise high and have a crack on the top.

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Have a good Wednesday.

Let it cool in the pan for 15 minutes. Turn out and let cool completely...Enjoy!