Wednesday, September 8, 2010

Zucchini Bread

It's everyone's favorite time of year: Excess zucchini time!
When life gives you zucchini, make zucchini bread.
Unfortunately, two loaves of bread only require one zucc. But that's one less sitting on the vine or in the fridge.

I use a recipe from an old cookbook my Grandparents Walden gave me - a compilation from folks in their church. So I don't know where the original came from. But it is tried and true for me - as you can see from the stained pages of the book.

It's easy, and made easier if you have a stand mixer to just dump stuff into.

1 cup brown sugar
1 cup white sugar
1 cup oil (I used a mix of canola and olive)
3 eggs, beaten (I only had 2, and it turned out fine)
2 cups grated zucchini (I used more like 3 cups, and squeezed a bit of the water out of the pile before adding it in)
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. baking powder
3 tsp. cinnamon

Pour into oiled and floured loaf pans and bake in 325 degree oven for about an hour. Let cool a bit, then use a knife to loosen the edges and dump the bread out.

This recipe is enough for two loaves. This time, I made my loaves different from one another by adding chopped hazelnuts to one, and chocolate chips to the other.

I enjoy my bread with butter, but cream cheese is good too.