Zucchini Bread
Summer squash is rolling out and my crisper bin is overflowing with a variety of zucchini. My favorite thing to make with a zucchini surplus is quick bread. Grab your box grater and get to shredding! Make mini loaves and leave them on the doorsteps of friends and family you have been missing. A baked good is bound to bring a smile to their faces.
Zucchini Bread- Adapted from Better Homes and Gardens Cookbook
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
1 cup grated zucchini (I use the large side of the box grater)
1/2 cup oil (I used coconut oil, but vegetable oil is a terrific choice too)
2 eggs
1 teaspoon vanilla extract
1 cup granulated sugar
Directions:
Grease the bottom and up the sides of a 8 x 4.5 inch loaf pan or use 3 mini pans. (I use cooking spray to grease pans.) Preheat oven to 325 degrees F.
In a medium bowl combine flour, cinnamon, baking soda, salt, and baking powder. Make a well in center of flour mixture; set aside.
In another bowl combine eggs, sugar, vanilla, zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir until just moistened. (Batter should be lumpy) Spoon batter into prepared pan/pans.
Bake at 325 degrees Fahrenheit for 55-60 minutes for large loaf pan or 40-45 minutes for small loaf pans or until a toothpick comes out clean.
Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Wrap and store on kitchen counter.
Baking the cake at a lower temperature creates a lighter crust and tender crumb. Just keep an eye on the bake time since it can vary oven to oven.
I used yellow zucchini in this batch of bread because I received a substantial amount in my farmers market haul. (It’s not the same as yellow summer squash which is more bulbous at the end.) The taste is just like typical green squash, but visually this veggie is more easily hidden to a kids discerning eye. Just slather on a pat of butter and enjoy!
Thanks for reading! Be well. xo