Zucchini Bread

Even though it was like 87 degrees here in Pittsburgh on Sunday, I had Zucchini Bread on the brain and just had to make some!

Friday's BakeSpace Newsletter featured Zucchini Bread. What?? You don't get the BakeSpace Newsletter??? Check out the archive HERE. You can read them from the archive or sign up to have them delivered to your email inbox!

Anyway... After reading the newsletter, it occurred to me that I haven't had Zucchini Bread in easily more than 10 years. My mom used to make it often growing up. The grocery store usually only has those tiny zucchinis, but the zucchinis that came from my grandfather's garden were easily the size of your forearm. They made a TON of zucchini bread.

So even though it was VERY hot for an April day, I fired up the oven and made some Zucchini Bread.



Zucchini Bread
3 eggs
1 C sugar
1 C brown sugar
2 C zucchini, peeled & chopped or shredded
1 C vegetable oil
2 tsp vanilla
3 C flour
1 tsp salt
1 tsp baking powder
3 tsp cinnamon
1 tsp baking soda
1 C nuts, chopped

Preheat oven to 325F
In medium bowl, combine flour, salt, baking powder, baking soda and cinnamon.
In a mixing bowl, combine oil & sugars, mix well
Add eggs & vanilla, mix well.
Add flour mixture and mix well.
Add zucchini & nuts, combine.
Bake at 325F in two greased or parchment paper lined loaf pans for 60 minutes or until pick comes out dry.

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Preheat oven to 325F.

These worked out to be about a cup each.


Shred or chop the peeled zucchini.


In a mixing bowl, combine oil & sugars, mix well


Add eggs & vanilla, mix well.


Add flour mixture and mix well.

Add zucchini & nuts, combine.


Pour batter into greased or parchment paper lined loaf pans.

Bake for 60 minutes at 325F or until pick comes out dry.


This tasted exactly how I remembered!


YUM!!!

When your garden is overflowing this summer... don't forget about Zucchini Bread!