It’s smack dab in the middle of summer, which means it’s the time of year when zucchini squash is everywhere. One of our favorite things to make with all this extra zucchini is moist and delicious zucchini bread.
First, we shred the zucchini in a food processor so it creates about three cups of beautiful, bright green strips. We stir in butter, sugar, brown sugar, eggs and vanilla extract until it’s well-blended, then add flour, baking soda, cinnamon, salt, nutmeg, baking powder and cloves to finish the batter. Think about how good your kitchen is going to smell with all those delicious spices baking in the oven.
Add the zucchini bread batter to a sprayed loaf pan, and then bake it in a regular oven or countertop oven for about an hour. Then, voila! Your house smells like baking spices, and you’ve got a gorgeous loaf of zucchini bread waiting for you once it cools.
When you slice it open, you’ll be able to see the bright green strips of zucchini dispersed throughout the bread, which gives it a beautiful color. A sugary crust forms on top, and even kids won’t mind diving into this rich vegetable bread.
For a delicious and visually appealing twist on the original recipe, try adding walnuts (pictured here), pecans, hazelnuts, macadamia nuts or pistachios to the batter before baking. The nuts add a nice crunch to every bite and look gorgeous when you cut into the loaf.
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