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.