I made two zucchini breads and a silver bracelet this morning.
I wish every day was this productive! Below is the recipe for the bread.
I always make two loaves because I figure if I am making a mess in my kitchen I might as well make twice the recipe! (They freeze well, but allow bread to fully cool first, then wrap well before freezing.)
Recipe for the silver bracelet? That will have to be for another day.
If you like this bracelet I will be donating it to the Celebration of Hope, the dinner to raise funds for the Cleveland Chapter of the Alzheimer's Association, Thursday, May 2, 2013.
Each year I donate a piece of SToNZ jewelry to the silent auction in memory of my mother-in-law Hope (yes, for me it's a celebration of her) who, among other things, happened to be an amazing baker.
It seemed appropriate to bake something while I created this bracelet for the auction.
I HOPE it's up to your standards, Hope!
Zucchini Bread Recipe (adapted from Jane Brody)1 1/2 cups whole wheat flour
1 1/2 cups all purpose unbleached flour
1 cup sugar
3 medium eggs
6 TBS safflower oil
1 stick melted unsalted butter
4 small grated or shredded zucchini
1 cup chopped walnuts
2/3 cup yellow raisins
8 chopped dates
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 tsp vanilla extract
Combine the flours, sugar, baking powder, baking soda, cinnamon, nutmeg and cloves in a large bowl.In a medium bowl, mix together eggs, oil, butter, zucchini and vanilla. Add to the flour mixture and stir to combine well. Stir in the nuts, raisins and dates. Pour batter into two greased 9 x 5 x 3 inch loaf pans.
Bake in a preheated 350 degree oven for 60 minutes or until a pick inserted into the center of the bread comes out clean. Cool on baking racks. Makes 2 loaves.