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Monday, August 8, 2011

Zucchini Bread

Our CSA has been phenomenal lately and we've been getting all sorts of amazing veggies! Over the past few weeks we've accumulated enough zucchini to feed a small army. With our latest batch, I decided to make a batch of bread just to get a little variety in (the kiddos are sick of it grilled up as a side). I love this recipe even though it's far from healthy (I mean, c'mon - 1 cup of vegetable oil?!? yikes!), but I can taste the difference when things are substituted, so what the heck? We'll forget the calorie count this time and just make it tasty. Linds helped out and we got two loaves out of a single recipe...and I have enough zucchini shredded and frozen for another two loaves when these run out.

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 (we had one HUGE, extra-large zucchini that was plenty...otherwise, it would be 2 medium)

  1. Grease 8 x 4 inch pans. Preheat oven to 325 degrees F.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. 
  4. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
  5. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. 
  6. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. 
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