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Cindy’s Zucchini Bread

April 17, 2020

Cindy’s Zucchini Bread

 

Zucchini Bread

Every time I've made this bread I have had rave reviews, but I have to admit, I have to give the pottery the credit. The bread is much more moist and the flavors mingle differently when baked in the Polish pottery. No kidding!

Preheat oven to 350 degrees.

Mix the following dry ingredients in a bowl and set aside.

3  1/4 C. Flour
3 C. Sugar
1  1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground nutmeg
1 Tablespoon cinnamon

In a separate bowl, mix the wet ingredients.

1 Cup vegetable oil
4 eggs beaten
1/3 Cup water
2 cups grated zucchini
1/2 lime (freshly squeezed juice)

2 teaspoons almond extract (I know this combination sounds weird,but it is delicious!)

1 cup chopped walnuts or pecans (I left these out)

Add dry ingredients gradually to wet ingredients.


Bake in two standard sized loaf pans (I made a larger batch for these pictures, and spread it among sprayed with nonstick spray for one hour until a toothpick comes out clean.

For best results, bake in Polish pottery bread bakers! After experimenting in both metal and Polish pottery, this was a no-brainer…Polish pottery, hands down! I use my bread pan (or any sized baker) and cut them into bread-sized pieces. The Polish stoneware has a “magical effect” on this dish!  It bakes like a pudding cake! Yummy!!!!

This is quite a hit at our house! I hope you love it!

To purchase a Polish pottery bread baker, click herehttps://polishpotteryoutlet.com/collections/type-bread-baker. We'd also love for you to come visit us in person at The Polish Pottery Outlet once we reopen! We are located just west of Santa Fe facing Oxford (just north of Old Littleton). We hope to see you again soon! 

 





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