Zucchini Bread
makes: 2 loaves
3 eggs
2 cups sugar
2 cups grated, raw, unpeeled zucchini
1 cup vegetable oil
1 t vanilla
3 cups all-purpose flour
1/4 t baking powder
1t ground cloves
1t ground cinnamon
1t salt
1t baking soda
3/4 cup chopped walnuts (optional)
- Combine all dry ingredients in a medium sized bowl
- In a large mixing bowl, combine eggs and sugar and beat with whisk until light, approximately 3 minutes
- Stir in zucchini, oil and vanilla
- Add dry ingredients and nuts (if using) and mix just until combined
- Pour batter into 2 loaves pans the are greased and floured; bake at 350 degrees for 1 hour or until a toothpick inserted comes out clean
Tip: If the loaves start to get too brown on the top before being fully baked, cover the top loosely with foil. This will prevent the loaves from getting too dark
ABOUT LAURA!
I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY S**T! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And win! xo t
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