Pinch & Dash

Pinch & Dash

Zucchini Bread

Have you ever found yourself with too much zucchini picked from the garden?

Or, have you ever seen those pretty green cucumber looking things in the produce section of your local grocery store or farmer’s market and wondered what to do with them?

Believe it or not zucchini can be used in casseroles, stir fry, salads, side dishes, and you can even put it in desserts.

Whether you’re an experienced zucchini lover or a newbie with this versatile vegetable, this is a recipe you might want to give a try.

Warning – this bread is so yummy that you’ll forget there’s zucchini in it. Especially if it’s fresh from the oven with a little butter smeared on there!

What you’ll need:

2 8x4 inch loaf pans
3 cups all-purpose flour (and a dash or two extra for the pans)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (I’ve also been known to use pecans for this)
A little bit of butter for greasing the pans

How to get your cooking on:

Grease and flour both loaf pans
Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl
Beat eggs, oil, vanilla, and sugar together in a separate large bowl.
Add sifted dry ingredients to the creamed mixture, a little at a time, and beat well.
Stir in zucchini and nuts until well combined.
Pour batter into prepared pans
Bake in a 325 degree oven for about 50 minutes, depending on your oven. I always start checking mine about the 40 minute mark and use the wood skewer or butter knife (depending on what I can grab the easiest) testing method. When it comes out clean, you’re good to go.
Let the loafs cool in their pans for about 20 minutes
Remove the loafs from the pans to let them finish cooling…or slice you a piece and smear on the butter

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