We decided this week to use our abundance of CSA zucchini on something non-super-healthy…zucchini bread! The recipe below comes from All recipes and has a ridiculously large amount of positive feedback…for a reason. Even with our few tweaks, it was so delicious, I highly recommend making it! Note – the measurements actually yield 2 loaves of bread, I halved the recipe and therefore only made 1 loaf.
Mom’s Zucchini Bread
3 C all-purpose flour
1 Tsp salt
1 Tsp baking soda
1 Tsp baking powder
3 Tsp ground cinnamon
1 C vegetable oil (we used 3/4 plain apple sauce, 1/4 oil)
2 1/4 C white sugar
3 Tsp vanilla extract
2 C grated zucchini (I used 1 1/2 C for my half recipe, a little extra)
1 C chopped walnuts (we omitted)
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
PS. And here’s a close-up, you can really see the zucchini!