The croutons are best made with leftover, day-old zucchini bread. Extra slices of bread are great served toasted.
Servings: Makes 12 servings
- 3 cups all-purpose flour plus more to prepare pan
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 1/2 cup milk
- 2 large eggs
- 1/2 cup sugar
- 2 cups zucchini shredded
- 8 Tbsp. (1 stick) butter melted and cooled, plus more to grease pan
Preheat oven to 350°. Butter and flour a 9" x 5" loaf pan.
Sift together flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine milk, eggs, sugar, zucchini, and melted butter; mix well. Using a large spoon or spatula, gradually stir in flour mixture just until combined. Do not overmix.
Pour batter into prepared pan and bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack. Wrap airtight and keep in cool spot up to 4 days.
To make croutons: Preheat oven to 400°. Cut five 1/4-inch-thick slices of bread. Trim off crusts and cut into 1/4-inch cubes. Spread on a baking sheet in a single layer. Bake until toasted and golden on edges, 10 to 12 minutes.
Printed from Oprah.com on May 23, 2013
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