Wednesday, October 20, 2010

Zucchini Bread

I have a giant zuchhini that a friend brought over and it has been patiently waiting to be made into something. This vegie is the size of a kiddie bat. That's not an exaggeration. I'm sure I'll have plenty to make hundreds of batches of bread.

  • 3 cups all-purpose flour
  • 1 teaspoon salt1 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
  • 1 cup chopped walnuts
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  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. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. 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.

Recipe provided by Rutiz Family Farms, my local organic farm that's just around the corner.

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