Wednesday, October 7, 2009

Fall Favorites - Zucchini Bread

Oh fall baking, how I love you! Today I made one of my favorites from when I was a kid, zucchini bread. I changed up the recipe a little, and the only thing that would have made it even better is if I had had some walnuts to add to the bread, but it was still awesome.
Zucchini Bread
2 c sugar
1 c olive oil
3 eggs
3 c flour
1/4 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cinnamon
2 c shredded zucchini
1 tsp pure vanilla extract
1 tsp almond extract
1/2 c chopped walnuts (if desired)
Mix all ingredients in the order listed. Bake in two floured and greased loaf pans at 350 degrees for 35-40 minutes.
Quick breads make great gifts, too!

Zucchini and other squashes are freezable. I have bags of measured shredded zucchini and squash in Ziploc bags in my freezer right now. It makes for a quick way to enjoy a favorite bread or other treat when zucchini is not in season.

1 comment:

  1. I do that too! I shred/peel/grate things and put them in the freezer for later! :) I just made some zucchini bread too and added some cocoa powder and chocolate chips (maybe a little unhealthier, but yummy) and the boys ate it up!