If you’re like me and enjoy getting up early on a Saturday morning to visit the local farmers market, you might have gone a little overboard with the amount of fresh produce you picked up at least once or twice. That was especially true the last time I went and ended up getting an oversized zucchini! Not wanting it to go to waist I tried to plan a few recipes I could use the zucchini in and by far one of my favorites is a recipe for zucchini bread, which I found on allrecipes.com
The recipe is really easy to make and the zucchini bread can keep well in the refrigerator for weeks or be frozen, if it lasts that long! The recipe will take about 1 hour to make and yields 2 loaves. Here’s what you’ll need:
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Directions
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- 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.
