JadziaDax

Zucchini Bread and Pumpkin Seed Butter

Ingredients
3 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup canoloa oil
2 1/2 cups sugar
3 large eggs, beaten
2 cups grated zucchini
1 tablespoon vanilla extract
1/4 teaspoon black walnut extract (optional)

Preparation
Preheat the oven to 350 F. Grase two 4- by 8-inch loaf pans.

In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Mix well.

Combine the oil and sugar in a large mixing bowl. Beat unitl light. Add the eggs, one at a time, beating well after each addition. Stir in the zucchini, vanilla, and black walnut extract, if using. Add the dry ingredients and stir just long enough to combine. Divide the batter between the prepared loaf pans.

Bake the loaves for about 1 hour, or until a tester inserted in the centers comes out clean.

On wire racks, cool the breads in the pans for 10 minutes. Invert onto the wire racks and cool completely.

Makes 2 loaves.


Pumpkin Seed Butter
Ingredients
1/2 cup toasted pumpkin seeds
1/2 cup chopped fresh cilantro
3 cloves of garlic
1/3 cup softened butter
salt and pepper

Preparation
Combine pumpkin seeds, cilantro, and garlic in a blender or food processor and process until combined.

Add butter, and salt and freshly ground black pepper to taste.

Process to mix.

Store in the refrigerator, but serve at room temperature.