Wednesday, August 3, 2011

Zucchini Bread

I don't remember exactly where we got this recipe, but it came in very handy during our Great Zucchini Summer of 2009. Last year--alas--slugs ate our fledgling zucchini plants before they had even reached adolescence, but this year we're back in business!

2 c. raw zucchini, shredded
3 eggs
1 3/4 c. sugar
1 c. oil
2 c. flour (I usually use whole-wheat, but you could make the recipe even less healthy by using all-purpose!)
1/4 t. baking powder
2 t. baking soda
2 t. cinnamon
1 t. salt
2 t. vanilla
1 c. nuts, chopped (optional)

Put zucchini in a strainer or colander and press/squeeze with hands to get excess liquid out. Beat together eggs, sugar, and oil. Add flour, baking powder, baking soda, cinnamon, salt, vanilla, and nuts (if using). Mix together. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased and floured loaf pans. Bake 45 min. at 350 degrees F. Let bread cool in loaf pans for a while, then remove it and transfer to a cooling rack or plate. Recipe may be doubled if, for some reason, you happen to have four loaf pans on hand.

This is so tasty. You should make it right now.

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