August 14, 2010

My Favorite Zucchini Bread

Have I mentioned my FAVORITE zucchini bread ever? I've tried at least 15 different recipes, and this one is the TOP. A little crunchy on the outside, and soft and moist on the inside. I love it with nuts, but it's good without if you don't like them. I've already posted the recipe, but it's been a LONG LONG time, I now have a picture, and this recipe is THAT THAT good.  It's easy, and a GREAT way to use your garden zucchini (or whatever you get from the farmer's market).  I make it at least once a month throughout zucchini season.

Preheat oven to 350.

1 c. oil
2 c. sugar
3 eggs

Beat together, then add & mix:
3 tsp. vanilla
2 c. shredded zucchini

On top of that, pour:
3 c. flour

Create well in the flour and add:
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
¼ tsp. baking powder
Mix well with batter.
Add ½ c.-1 c. walnuts

Pour into two well-greased (I’m not just talking about a spritz of Pam spray, you have to really grease these puppies well!) loaf pans. Bake at 350 for 45-55 minutes or until golden brown and set.

1 comment:

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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
-Voltaire

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