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April 25, 2010 / Sarah

National Zucchini Bread Day


Nothing will ever take the place of Banana Bread in my heart (or my stomach!) but zucchini bread has always been a close second.  Zucchini bread is perfect for breakfast or as an accompaniment to soup or salad.  One of my favorite local restaurants serves zucchini bread with their excellent beer cheese soup.  Here is a recipe for zucchini muffins which are more suited for breakfast, but this could easily be used for a lunch or dinner by converting this to a loaf and omitting the raisins, just be sure to increase the cooking time if making a loaf.

Zucchini Muffins
From Serious Eats

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup packed brown sugar
1/2 cup canola oil
2 cups (firmly packed) grated zucchini–use largest holes on box grater (about 3 medium zucchini)
1/2 cup raisins

  1. Preheat the oven to 350°.
  2. In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.
  3. In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
  4. Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.
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