Sunday, August 3, 2008

Zucchini Bread

So, last weekend at the local farmer's market, I fell in love with a little old man that was selling gigantic zucchini (see my zucchini & turkey lasagna post for just how gigantic these 45 cent zucchini are). I would say he is in his early 80's, drives an old rusty red ford pick up truck, and is the nicest little guy ever. I'm happy to support vendors like him instead of the local megamart when I can. So when I saw him there again this weekend, I knew I had to buy another giant zucchini. This week, I decided to make zucchini bread. It was perfectly moist and delicious. I made four loaves, so I hope my coworkers are in the mood for some tomorrow!

Zucchini Bread
Yields 2 loaves

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 2 cups white sugar
  • 3 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 3 cups grated zucchini
  • 1 cup chopped walnuts (optional)


  • Preheat oven to 350 degrees.
  • Sift together flour, salt, soda, cinnamon, baking powder.
  • Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
  • Bake at 350 degrees for one hour.

1 comment:

Kelly said...

I was inspired by this post and the super large zucchini frommy garden, so I just made this recipe. Hope it turns out yummy. Love your blog!