Monday, July 27, 2009

crazy zucchini bread days

Oh.My.Gosh. It is hot. Am I totally crazy to be still thinking about baking things? Possibly. However, I have lots of excuses for this craziness. They include:



1) When the zucchini is ready, it is ready. If you let those tender little guys sit on the vine for an extra day or two, they become the size of your thigh.



2) I am half way to a stocked freezer of sweet baked summer breads, which I will be eating all winter.



3) I really, really, like my newly adapted zucchini bread recipe.



If you come over on a chilly fall or winter day this year, to visit me and the baby, I will invite you to sit in front of the fireplace with a cup of tea and a slice of this bread, and we will coo over the baby together... or I could let the baby sleep and we can adult-speak together too.



I found this recipe on the Simply Recipes blog, and it seems that she adapted it from a 1974 Sunset Magazine recipe. I have tweaked it again.



Sweet Caribbean Zucchini Bread



3 eggs
1 cup oil
2 cups white sugar
2 teaspoons vanilla
2 heaping cups of grated zucchini
1 cup crushed pineapple
1.5 cups white flour
1.5 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 cup grated sweetened coconut
1/2 cup raisins
2 tablespoons of rum or whiskey


Soak the raisins in the rum or whiskey.


Beat the eggs, oil, sugar and vanilla. Stir the zucchini (after I grate it, I let it sit in a colander to drain off the extra water) and pineapple into the batter. Combine the dry ingredients. Using one cup of the dry ingredients at a time, mix into the wet ingredients. Fold in the coconut. Stir in your drunk raisins.


Line your bread pans with parchment paper, before pouring in the batter. Bake at 350 degrees for about 60 to 75 minutes. Glass bread pans take longer than dark metal.


If you would like to freeze yours for winter too, allow to cool completely. Pull out of bread pan, leaving on the parchment paper if you wish. Wrap tightly in two layers of plastic wrap. Freeze. When you are ready to eat it (ideally before 7 or 8 months), allow to defrost overnight on the counter. Warm in the oven before slicing if you'd like.

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