If you're looking for ways to use up the last of your zucchini--look no further. I don't actually grow a garden so hopefully I haven't missed the zucchini harvest by too far?!? My sweet neighbor gave me a huge zucchini and I was so excited to use it for this recipe. It could quite possibly be our favorite bread ever. The zucchini makes it incredibly moist and the cinnamon makes for such a flavorful addition. I like to healthy-it-up by using some wheat flour and applesauce in lieu of oil. Whenever I make this it rarely makes it to the second day as everyone gobbles it up! But the directions say this freezes well and can refrigerate for days.
Zucchini Bread adapted from Allrecipes
3 cups all-purpose flour (I use 2 C wheat; 1 C white)
1 teaspoon salt
1 T baking soda
1 teaspoon baking powder
3 T ground cinnamon
1 cup vegetable oil (I use 1/2 C applesauce; 1/2 C oil)
2 1/4 cups white sugar
3 teaspoons vanilla extract
3-4 cups grated zucchini
1 cup chopped walnuts (opt)
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 50 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.