Lisa brought two more zucchinis for me from her garden. This time I ended up making zucchini bread since I had an entire Saturday free. It was pouring outside so as soon as I switched to cooking mode, I couldn’t stop. I ended up staying in the kitchen all day baking.
For fun, I used my financier molds to cook smaller version of the cake and served it with vanilla ice cream after lunch.
1 large fresh zucchini, grated
3 cups all-purpose flour
2 eggs, beaten
1 cup sugar
2 tsps vanilla
2 tsps baking soda
a pinch of salt
1/2 tsp nutmeg
2 tsps cinnamon
1 stick of butter, melted
a handful of walnuts, crushed with hand
1. Preheat the oven to 300º. In a large bowl, mix together the sugar, eggs and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a little at a time while mixing with a spatula. Sprinkle in the cinnamon and nutmeg and mix until well-combined. Fold in the walnuts.
2. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Check for doneness at 50 minutes. Cool in pans for 10 minutes and then turn out onto wire racks to cool completely.