Monday, September 08, 2008

Zucchini Bread and Beer-An eventful trip to the grocery store

The other evening at the grocery store they were sampling this Zucchini Spice bread from a Schnucks Cooks recipe. I loved the spiciness of it, and since I had all the ingredients for it at home except for zucchini, I decided to make it that very night. It made for good breakfast the next morning, with some cream cheese spread on top and a cup of coffee. I didn't use walnuts, but I will next time. I think this may be my new favorite zucchini bread.

Zucchini Spice Bread

nonstick cooking spray
2 large eggs
1 cup packed light brown sugar
2 tablespoons granulated sugar
2/3 cup canola oil
2 teaspoons vanilla extract
1 medium zucchini (8 ounces),
coarsely shredded (about 2 cups)
1½ cups whole wheat flour
1 cup walnuts, chopped (optional)
½ teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves

1. Preheat oven to 350°F. Spray 9 x 5-inch metal loaf pan with nonstick cooking spray; set aside.

2. In large bowl, with whisk, mix eggs, sugars, oil and vanilla. Stir in zucchini. In medium bowl, stir remaining ingredients until well blended. Stir flour mixture into zucchini mixture and mix just until combined and batter is moist.

3. Pour batter evenly into prepared pan. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool bread in pan on wire rack 10 minutes.

Also at the store that night, they were giving tastes of Ray Hill's pilsner. I went up for my sample, and the guy handing them out was Ray Hill himself! Always a sucker for meeting famous people, I bought a 6 pack and had him sign a bottle. But I'm not a complete sucker, because it was indeed some fine-tasting beer.

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