Sunday, December 18, 2011
If you asked me to name one veggie which is always available in my pantry, I would say Zucchini without a thought. Reason, it is so versatile. Add it to any side dish, or just roast them in the oven and there you have something to save you one a busy day.
What I did the past couple of days is to stock up the poor fridge with every veggie I laid my eyes on. And the result is this weeks cleaning-up-the-pantry program which me and the hubby have taken up very seriously. There is no famine coming up and hence no more stocking up, we told ourselves. And we did not do any more grocery shopping this weekend.
A big bag of zucchini caught my eyes first. After a delicious zucchini dal, I decided to bake something. And oh, we did not buy
The result was this soft and delicious bread, with grated zucchini and crunchy walnuts. I halved Smitten Kitchen's recipe and it turned out perfect!
1/2 cup olive oil
1 cup brown sugar
1 cup grated zucchini or 1 large zucchini grated
1 tsp vanilla extract (optional)
1 1/2 cups all-purpose flour
2 teaspoons cinnamon
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup chopped walnuts
Preheat oven to 180 degrees C. Grease and flour a loaf pan.
In a mixing bowl, beat the eggs lightly. Mix in olive oil, sugar, zucchini and vanilla one by one.
In another bowl, combine flour, cinnamon, baking soda, baking powder, salt and chopped walnuts.
Stir this into the wet mixture. Pour the batter into prepared pans.
Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Time Required: 1 hour
Yields: Makes 1 loaf