Zucchini Bread
Use this recipe to unload your surplus zucchini harvest on unsuspecting neighbors.
INGREDIENTS | YIELDS 2 LOAVES
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 eggs
- 1 cup canola oil
- 2 cups granulated sugar
- 2 cups grated zucchini
- 1 teaspoon vanilla extract
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Preheat oven to 350°F. Coat two 9″ × 5″ loaf pans with pan spray, and line the bottom and short sides with a strip of parchment.
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Sift together all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, and salt. Set aside. Beat together eggs, oil, sugar, zucchini, and vanilla. Mix dry ingredients thoroughly into wet.
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Transfer batter to prepared pans, and bake 20 minutes, until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaves brown too quickly.
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Remove finished bread from oven and cool 10 minutes before removing from pans. Cool on a rack.
Veggie Breads
Like most recipes, zucchini bread can be embellished with additional ingredients. Dried fruits and nuts are nice, and add a touch of sweetness and a pleasant crunch. This bread also stands up well to a variety of vegetable additions. Try grating in a mixture of carrots, yellow squash, and red bell peppers, for a bread that looks like a slice of confetti. You can add up to an additional 1½ cups of extra ingredients.
