Rich came across this recipe somewhere on the web and thought it looked like something he would like.
Except… the recipe on the interwebs called it a cake.
Annnd, even tho’ the interwebs poster admitted that it was really a bread recipe, I went ahead with thinking of it and making it as if it were, in fact, a cake.
Even my never-fail, should be patented somewhere by someone, cake pan preparation solution which should have yielded a golden brown cake, easily popped out of its baking pan, left me with, instead, a tasty, crumbly mess.
So, I decided, if you’re gonna act like a bread and bake like a bread, then Imma treat you like a bread, and mebbe take a few extra precautions too, anyway.
•3 eggs, lightly beaten
•1 cup vegetable oil
•3 tbsp vanilla
•2-1/4 cups sugar
•The zest of 1 lemon
•2 cups finely shredded, drained, and squeezed dry zucchini
•3 cups flour
•1 tsp salt
•1 tsp baking powder
•1/4 tsp baking soda
•1/4 tsp allspice
•6 oz fresh blueberries
Grate the zucchini, then wrap in a clean kitchen towel (or paper towels) and squeeze to remove as much excess moisture as you can from the squash. There will be a lot. Set aside.
Heat your oven to 350º and butter or oil two loaf pans. I also lined mine with trimmed waxed paper extending up and over the sides. I was not gonna be having this bread act up on me when it came time to take it out of the pan.
Whisk the flour together with the salt, baking powder, baking soda, and allspice in a small bowl and set aside.
Lightly beat the eggs with the lemon zest, then add the oil, vanilla, and sugar and beat until nicely blended.
Fold in the zucchini, then slowly add the flour mixture.
Gently fold in the blueberries, then transfer the batter to the prepared loaf pans.
Bake for 70 to 90 minutes, until the bread is golden brown on top and a wooden skewer inserted in the center comes out clean.
Remove from the oven and let rest on a rack for 20 minutes before removing from the loaf pans and allowing to col completely.
Two, nicely shaped, whole loaves of very nice zucchini bread with lemon and blueberries.
Yeh, fergettabout trying to turn this into a cake; it is most certainly a very nice, very tasty, bread. I whisked a cup of confectioners’ sugar together with three tablespoons of fresh lemon juice and drizzled it over the loaves as a glaze, but I’m not sure it really needs it.
Still and all, very nice sliced, lightly toasted, and with a schmear of chive cream cheese on top.
Who needs cake?