Author Notes
Confession! This is a family recipe from a co-worker, but I've adopted it into my family and we make it every summer when the zucchini are big and ripe in the garden. My co-worker says her family calls it "brake" because it's a cross between bread and cake - a great dense consistency with a sweet bite. I'm calling it a dessert - perhaps an icing is in order?! It's terribly easy to put together. Just plan to bake in the morning or late at night during the summer - this recipe calls for a 350 degree oven for an hour. Find recipe nutrition and more photos at http://www.vegetarianized.com/2009/08/zucchini-brake/. —Vegetarianized.com
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Ingredients
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1 1/4 cups
zucchini, grated
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1 1/3 cups
unsalted butter, at room temperature
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2
eggs
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3 tablespoons
milk
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1 cup
light brown sugar
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1 teaspoon
real vanilla extract
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1 3/4 cups
all-purpose flour
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1 teaspoon
baking powder
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1/2 teaspoon
salt
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1/2 teaspoon
baking soda
Directions
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Preheat the oven to 350 degrees F.
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Grate the zucchini into a colander and let drain briefly.
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Then, stir together zucchini, butter, eggs, milk, and brown sugar in a bowl. Add flour, baking powder, salt and baking soda and mix together until combined.
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Pour mixture into a 8" or 9" cooking spray sprayed pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
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Remove from oven and let cool in pan for 10 minutes, then gently turn out onto a wire rack to cool completely.
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