Zucchini Bread

Mmmmm...Zucchini Bread!  I remember helping Grandma pick tomatoes, cucumbers, sweet corn, gourds, zucchini and many more vegetables when I was a kid.  With the zucchini's we picked she always made zucchini bread.  

My favorite kind of homemade bread is...I bet you can't guess...zucchini bread.

I start off by grating the zucchini so it is ready when I need it.

 Combine well beaten eggs, white sugar, vanilla and oil.  Blend it together well.

In a separate bowl combine flour, baking powder, cinnamon and baking soda.  Mix these ingredients together.

 

Mix the dry ingredients into the egg, sugar, vanilla and oil mixture.  Once that's combined, mix in the grated zucchini.  I add all the zucchini juice to it as well.

Split the batter between two different greased and floured loaf pans.  Bake it and it should turn out like this!

Here's the whole recipe:

Zucchini Bread
2 eggs, well beaten
2 cups white or brown sugar (Grandma always used white sugar so of course, that's what I use)
3 tsp vanilla
1 cup oil
Blend well.

In separate bowl mix
3 cups flour
1/4 tsp baking powder
3 tsp cinnamon
1 tsp baking soda

Combine the flour mixture into the egg and sugar mixture.  Then add the zucchini and mix well.  Put in 2 greased and floured loaf pans.  Bake at 350 degrees for 1 hour.

The recipe I got from Grandma said to bake it one hour.  I always start at 30 minutes.  It usually ends up taking around 45 minutes.

Enjoy!  This is the best zucchini bread you will ever consume.

Carrot Cake Cupcakes

I enjoy trying new recipes for the fun of it.  This time I choose Carrot Cake Cupcakes with Maple Cream Cheese Frosting.

2 cups all purpose flour
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups peeled and grated carrots
1 cup coarsely chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350 degrees F.  Line 24 cupcake inserts with paper liners or butter and flour them.  (I prefer the paper liners because it's easier to clean.)  Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend.  In a separate large bowl, whisk sugar and oil until well blended.  Whisk in eggs 1 at a time.  Add flour mixture and stir until blended.  Stir in carrots, walnuts and raisins.  Divide batter among the 24 liners, filling each 3/4 full.  Bake cupcakes 14 to 18 minutes or until toothpick inserted into center comes out clean.  Let cool in pans for five minutes then transfer to cooling rack.  Let cool completely before frosting them.

Using this exact same recipe it will make one two-layer cake. (As you can see in the picture I made the cupcakes.  I have not tried the layer cake yet.)  Butter two 9 inch diameter pans.  Line bottom of pans with waxed paper.  Butter and flour paper; tap out excess flour.  Divide the batter between the prepared pans, bake the layers about 40 mins each, or until toothpick inserted into center comes out clean.  Cool cakes in pans for 15 mins.  Turn out onto racks.  Peel off waxed paper; cool cakes completely.

Maple Cream Cheese Frosting:
I ran short on time so I just used cream cheese frosting (without the maple syrup) and piped it onto each cupcake.
2 (8 oz.) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy.  Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

To assemble a carrot layer cake, frost the top of one cake, place the other cake on top.  Frost the sides and top, swirling decoratively.  Refrigerate the cake for 30 mins to set up frosting.  For the layer cake, you will probably have a bit of frosting left over, which you can tint and use for decorating, or save and put on gingersnaps.