1 ¼ c oil
1 ½ c granulated sugar
1 tsp. vanilla extract
2 c grated unpeeeled raw zucchini
2 c unbleached, all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 c shelled walnuts, chopped
- Preheat oven to 350. Grease a 9×5-loaf pan.
- Beat eggs, oil, sugar and vanilla until light and thick. Fold grated zucchini into oil mixture.
- Sift dry ingredients together. Stir into zucchini mixture until just blended. Fold in the walnuts.
- Pour batter into the buttered loaf pans. Bake on the middle rack of the oven for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean.
- Cool slightly, remove from pans, and cool completely on a rack.
For best flavor, wrap the breads when cool and let stand overnight before serving. With its sugar, spices and nuts, this is a tea bread, almost cakelike
What makes it special?
History: This was one of my first baking ventures, a recipe form The Silver Palate Cookbook. I have made it so often for so many occasions I can almost recite the ingredients. It is a moist, rich bread with lots of personality and is often what I make for the neighbors for Christmas. (Yes, I know, zucchini is not in season then, but I have the BEST neighbors!) Taste great toasted too.
What’s Your Connection to Princeton?
Moved here at Christmas time 1995
Recipe shared by Kathleen Moore-Tovar
Photo courtesy of ‘The Creative Exchange’ on the Unsplash photo site