This summer we are enjoying the bounty of our (new) backyard garden. With just 3 zucchini plants, we have so far harvested at least 30-40 zucchini, with more growing each day! We’ve been enjoying a lot of it grilled, have shared some with neighbors, and I have also made several batches of delicious zucchini bread. This classic quick bread is a wonderful way to use zucchini, and although I wouldn’t exactly call zucchini bread a health food, it’s a delicious treat we’ve been enjoying with breakfast.
This is an easy and delicious way to use an abundance of summer zucchini.
Yield: 2 large (standard) loaves
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon cinnamon
3 eggs
1 cup oil (vegtable, canola or olive)
3/4 cup brown sugar
1 cup (white) sugar
2 cups zucchini (grated medium/coarse- do not peel)
1 Tablespoon vanilla
1 cup chopped nuts (optional)
In a medium bowl, add flour, baking soda, baking powder, salt and cinnamon. Whisk togeher.
In a large bowl, beat eggs, sugars, oil and zucchini and vanilla.
Add dry ingredients and stir until incorporated.
Add nuts, if desired.
Pour batter into 2 greased loaf pans.
Bake at 350*F for about 55-60 minutes.
Recipe Source- Glorious Treats (adjusted from notes from a college cooking class)
Healthful adjustments- Replace 1 cup of flour with whole wheat flour, and replace 1/2 cup of oil with 1/2 cup unsweetened apple sauce.
Enjoy!