Monday, August 13, 2012

Zucchini Bread

We harvested a lot of monster zucchini from our garden this summer.  There were only two plants but they had so many fruits we could not keep up.  We tried cooking zucchini many ways--baked, boiled, grilled, dried, stir-fried and even pickled.  My sister came up with a zucchini bread recipe that was a hit at home. It was very moist but a little on the sweet side so you can reduce the sugar if you wish.

 Zucchini bread
1-1/2 cups whole wheat flour
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp baking soda
2 eggs
1 cup brown sugar
1 tsp vanilla
3/4 cup oil
1/2 cup shredded zucchini
1/2 cup chopped walnuts

Preheat oven to 350 F
In a bowl combine flour, cinnamon, salt, baking soda and set aside. Beat eggs and sugar till light and fluffy, add vanilla and oil and mix till well blended. Add the flour mixture, then the zucchini and nuts. Make sure everything is blended thoroughly. Place batter in a loaf pan and bake for about 1 hour or until done. To test for doneness, insert a wooden skewer at the center of the loaf then take it out.  If it comes out clean, then it's fully cooked.  If partly cooked batter clings to the skewer then it needs to bake a little longer. Cool zucchini bread in the loaf pan for 30 minutes or so then cut and serve.


Joanne said...

Zucchini bread is one of my favorite things about summer! Love this.

Koko said...

I love zucchini bread!!

Lizzy Do said...

I am really, really craving zucchini bread now! I'm going to have to bite the bullet and buy some (darn hot summer has wiped out everyone's gardens this year)...your recipe looks perfect!