Remember that garden bounty I mentioned during the pesto extravaganza? Well, it continued last week with the largest zucchini I have ever seen. Legit-it was as long as my arm! (side note: living next to a gardener is the best ever because it’s one of the only times where you get to reap what you did not sow) I know there are a million zucchini bread recipes circling around since the beginning of gardens, but this one is MY FAVORITE! So moist and flavorful (and probably more like cake with all the sugar, but hey, you’re still eating vegetables!) Enjoy!
Here’s what you need:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
And here’s what you do:
- Grease and flour two 8 x 4 inch pans. Pre-heat oven to 325 degrees.
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
So easy and it makes two loaves, so you can take one over to thank the neighbor!