Zucchini Bread

Annaliese Keller

Zucchini-bread-1

t's that time of year when home gardens are burgeoning with zucchini. This is the best recipe for a moist nut bread that everyone loves. For a healthier version, replace part of the all-purpose flour with whole wheat flour. This recipe also works perfectly for muffins!

INGREDIENTS:

3 cups all-purpose flour (may subsitutue with half whole wheat flour, if desired)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (no need to peel)
1 cup chopped walnuts

METHOD:

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

Sift flour, salt, baking powder, soda, and cinnamon together in bowl of stand mixer.

Beat eggs, oil, vanilla, and sugar together in a large bowl.

Add egg mixture to the flour mixture in mixing bowl, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 50 - 60 minutes, or until toothpick inserted in the center comes out clean. (If baking as muffins, decrease baking time to 30 - 40 minutes, depending on muffin cup size.)

Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely.