Traverse City Record-Eagle

Food

August 15, 2013

Recipe of the Week: Zucchini Bread

This week’s recipe comes from Angela Macke, owner of Light of Day Organic Farm and Tea Shop, who got it from her grandmother. Macke said she likes to make it this time of year with just-harvested carrots and zucchini. She said it goes well with tea, especially Light of Day Creamy Earl Grey.

Grandma’s Zucchini Bread

2 c. shredded unpeeled zucchini

1 c. shredded unpeeled carrot

1 large can pineapple bits 14 or 16 ounces

1/2 c. sugar

1/2 c. sunflower oil

2 T. vanilla

4 large eggs

3 c. flour

2 t. baking soda

1 t. baking powder

1 t. pink sea salt

1 T. cinnamon

1/2 t. nutmeg

1/2 t. cloves

1 c. chopped walnuts

Preheat oven to 350° (325° for convection ovens).

Combine everything but the baking powder and soda in a large mixing bowl and mix at low speed for one minute. Add baking soda and baking powder and mix until well combined.

Pour batter into two large greased bread pans. Sprinkle with brown sugar.

Bake the loaves for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

This satisfying bread is delicious with softened cream cheese spread on top of a slice or two.

Serve with tea.

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