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Zucchini Bread

Zucchini Bread

Mix together the wet ingredients and dry ingredients separately. Then stir the dry ingredients gradually into the wet ingredients.

Preheat the oven to 350 degrees.

Prepare two bread pans - greased (I use butter) and dusted with flour or coated with poppy seeds.

WET INGREDIENTS:

3 eggs

2 cups grated zucchini

1 cup oil (I use organic canola oil - any vegetable oil is fine)

1 cup white sugar

1/2 cup brown sugar

2 teaspoons vanilla

DRY INGREDIENTS:

2 cups all-purpose flour

1/4 teaspoon baking powder

2 teaspoons baking soda

3 teaspoons cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 teaspoon salt

Combine wet and dry ingredients. Pour evenly into the two bread pans (don't worry the bread will rise a little bit). Bake for 45 minutes to an hour, using the toothpick comes out clean method to test for doneness.

Hot Tip: If you like this recipe, and ever feel overwhelmed by zucchini, you can grate zucchini (especially enormous ones that aren't so great for fresh eating) and freeze it to use in this recipe when you feel like baking. Those plastic pint containers from the grocery store hold exactly two cups.

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