Lunch: Zucchini Bread and Croutons

Recipe by Dan Barber The croutons are best made with leftover, day-old zucchini bread. Extra slices of bread are great served toasted.

Ingredients

3 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
1/2 c. milk
2 large eggs
1/2 c. sugar
2 c. zucchini
8 tbsp. butter

Instructions

Preheat oven to 350 degrees. 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 degrees. 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.

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