Polish Pottery Baking: Zucchini Bread

Baking with Polish Pottery

It is a visual experience to bake with Polish Pottery.  From mixing bowls to bakers, both the colors and glaze of our pottery adds an element of magic to the baking experience.

 Thank you Cindy for your amazing zucchini bread recipe  and photo journey!

The unique qualities of the Polish Pottery clay and glaze ensure the flavors mingle.  It is moist and cooks evenly. 

Cindy's Zucchini Bread

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 other 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 

Mix everything together.  

This recipe fits in two standard sized loaf pans. Spray with nonstick spray and cook for one hour until the toothpick comes out clean.

 Cindy made a bunch of batches In these pictures!  I can imagine many people enjoyed having a slice.  Here is a quote from Cindy.

"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! 

WOW!  This would be a brunch party I would want to be invited to.