Using Summer's Bounty: Zucchini Bread

If you’ve ever made the mistake of planting too many zucchini plants, your kitchen may look like mine right about this time of year - overrun with lots and lots of zucchinis that need to be used.

This recipe for Zucchini Bread will not only alleviate some of your stock, but it will (believe it or not!) satisfy even the pickiest of eaters. 

It also freezes well, so you can enjoy a taste of summer later when the days grow cooler!

Zucchini Bread

Makes 2 regular loaves

You Need:

- 3 c all-purpose flour

- 1 tsp salt

- 1 tsp baking soda

- 1 tsp baking powder

- 1 tbsp ground cinnamon

- 3 eggs

- 1 c vegetable oil

- 2 ¼ c sugar

- 1 tbsp vanilla extract

- 2 c zucchini, grated

- 1 c walnuts, chopped and/or ½ bag of chocolate chips

Preheat oven to 325°F. Grease and flour two 8”x 4” loaf pans.

In a medium bowl, sift together  dry ingredients: flour, salt, baking soda, baking powder, and ground cinnamon.

In a large bowl, beat together eggs, oil, sugar, and vanilla extract.

Add dry ingredients gradually to the egg mixture and stir well.

Add zucchini and walnuts and/or chocolate chips.

Divide batter evenly between the loaf pans.

Bake at 325°F for 40-60 minutes or until toothpick inserted into center comes out clean. Cool for 20 minutes, then remove from pans.

Enjoy!