zucchini bread
INGREDIENTS
1 Cup Walnuts, Chopped
2 Large zucchini
1 Teaspoon salt
1 Teaspoon ground cinnamon
1/4 Teaspoon ground cloves
1/4 Teaspoon baking powder
3 Cup all-purpose flour
1 eggs
2 Cup sugar
1/2 Cup vegetable oil
1/2 Cup Yogurt
1 1/2 Teaspoon vanilla extract
PREPARATION
Steps
1
Grease and flour two 9- by 5-inch bread pans, preferably nonstick.
2
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
3
Spread the walnuts on a pie plate and toast for 10 minutes, stirring once. Let cool, then coarsely chop. Set aside.
4
Trim the ends off the zucchini, then coarsely grate into a colander set over the sink on a box grater (or use the shredding disk on a food processor). You'll need 2 cups.
5
Sprinkle with the salt and let drain for 30 minutes. Press on the zucchini with paper towels to expel excess water.
6
Sift the flour, baking powder, cinnamon, and cloves in a mixing bowl or on a large sheet of parchment or wax paper.
7
Combine the eggs, sugar, oil, yogurt, and vanilla in a large mixing bowl and mix on medium speed. (You can mix the batter by hand, if desired.) Add half the dry ingredients and mix on low speed; add the remaining dry ingredients and mix until just combined.
8
Stir in the walnuts and zucchini by hand.
9
Divide the batter between the prepared baking pans.
10
Arrange the pans directly on the grill grate and bake for 50 minutes, or until a bamboo skewer inserted in the center of the breads comes out clean.
11
Transfer to a wire rack and let cool for 10 minutes, then remove the breads from the pans. For best results, let the breads cool completely before slicing.