Tuesday, October 18, 2011

Jane's Addiction

The restaurant Kim and I ate at the other day offers zucchini bread as one of their bread basket choices. It's so delicious that I decided to go home and make a few loaves myself. My mother has a recipe that she's been making since 1979, given to her by her friend Jane Ercolani. I decided to make that one. Here's the recipe:

Jane's Zucchini Bread

THE INGREDIENTS
3 eggs
1 c. vegetable oil
1 ½ c. sugar
2 c. grated zucchini
2 tsp. vanilla
2 c. flour unbleached
¼ tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 c. each nuts, raisins, chocolate chips (optional)

THE PROCESS
1. Beat eggs slightly. Stir in oil, sugar, zucchini and vanilla.

2. Sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl.

3. Stir egg mixture into flour mixture until blended. Stir in raisins, nuts or chocolate chips.

4. Spoon batter into greased loaf pans and bake at 350 degrees for one hour or until center springs back.

5. Cool on rack for ten minutes, then remove and cool completely.

6. Enjoy!

I started by shredding a couple of zucchinis. I decided to do a mixture of a fine shred and a medium shred because I love when I get a piece of zucchini in each bite!
Then, as the recipe states, I mixed the zucchini into my frothy beaten egg mixture. Once everything was all deliciously intertwined, I slowly added it to the dry ingredients.
After that was all incorporated, I poured my batter into loaf pans. I made one pan with chocolate chips (and sprinkled a few on top to tell them apart after they baked) and one without; both loaves had walnuts.
As you can see, they baked up gorgeously. I like mine topped with a cool schmear of cream cheese. But it's perfectly delicious all by itself. So much so, it's addictive!



Click HERE for the printable recipe.


~ ~ ~ ~ ~ ~ ~ ~ ~ ~
1 YEAR AGO:
Isolated Iesolana
2 YEARS AGO:
WWJD?
3 YEARS AGO:
Where Angels Arrive And Depart
4 YEARS AGO:
Diamonds In The Deep Blue
5 YEARS AGO:
Everyone Is Doing It
6 YEARS AGO:
En-Gulfed Coast

4 comments:

tannedon said...

Oh yeah! It is rapidly getting to my favorite time of the year, baking season! This sounds yummy, maybe with some clotted cream on it. I had to get some. We became scone and clotted cream fanatics recently :). Keeping your Mom and Step Dad in my prayers (you and Ed too).

Kimberly said...

I LOVE you Salena.....YUMMY!!!!! I cant wait to taste it...then eat the WHOLE loaf with the chocolate chips...LOL

Alicia said...

Yum, can't wait for the weather to get cooler so I can try this out. I love zucchini bread! And carrot cake. I just thought I would throw carrot cake in there too!

Gil said...

My Polish mechanic friend and neighbor used to give me these huge zucchinis, because he knew how much Italians loved zucchini. As you know the small ones are better to fry. So I used to give the huge ones to the girl I car pooled with as her Polish mother loved them to make zucchini bread. Never did tell my friend what I did with his baseball bat zucchinis!