Monday, August 20, 2012

Zucchini Bread

  • Summer is my favorite.  Everything is fresh, flavorful and stung with the smoky tang of barbecue.  But my most favorite summer food is actually a sweet bread - and one made with vegetables to boot.  That's right - nutritious, delicious zucchini bread.   

This summer in particular, I have been very fortunate to have been given LOTS and LOTS of garden-ripe zucchini from my green-thumbed connections.  And after making lots of fried zucchini, zucchini pizzas, zucchini parmesan & grilled zucchini it was time to add some sweet into the mix with some lovely, moist, delicious zucchini bread.

Not only have my boyfriend and I been enjoying lots of this delectable treat, but I have been giving it away by the loaf-load to family, friends and anyone standing remotely near me that looks famished in the least.

I told you, LOTS of zucchini fell into my hands this summer!

Enjoy this bread long into the fall & winter, too! It freezes & thaws very well and will keep in the freezer for up to three months.  Just take it out to thaw a few hours ahead of time.  

Recipe after the break...

Zucchini Bread

3 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Preheat the oven to 325 degrees fahrenheit.  Grease two loaf pans and set aside.

Mix together flour, salt, baking soda, baking powder & cinnamon.  

Cut zucchini into small chunks and cut into small fine pieces with either a hand chopper or a food processor.

Beat eggs, oil, vanilla and sugar together in a separate bowl.  Add wet mix to the dry mix and stir until smooth.  Add zucchini & mix thoroughly.

Split batter evenly between the loaf pans. Bake for forty minutes or until fork inserted in the middle comes out clean.

Allow bread to fully cool.  Loosen bread from sides with a butter knife.  Remove bread from pans, allow to fully cool.  Wrap in tin foil & freeze if desired. 


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