A couple of you have asked for the zucchini bread recipe that I recently made so I'm going to post it here. I like to do that as a quick place for me to find things too instead of searching for my paper recipe. I have to say it's been years since I have made zucchini bread and this recipe calls for LOTS of sugar. I don't know if this is typical for zucchini bread or not but I'm sure that is what makes it so tasty, it's more like cake I think but at least there is plenty of veggies in it as well. Also, I used whatever kind of squash I had - not just zucchini. It's a great way to use some of those over sized squash plants everyone seems to be growing and/or giving away right now.
Recipe makes two loaves
Ingredients:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions:
1. Preheat oven to 325 degrees F. Grease and flour two 8x4 inch loaf pans (I just sprayed them)
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60-70 minutes, or until done.
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