Home cookin' - zucchini bread

The zucchini season has begun!!!  This is one half of a zucchini. Not kidding. It is 6 inches long. No exaggeration. I didn't check on my zucchini for two days and it went from a normal looking size to this monster. These are some others....

I've been getting some serious zucchs, so what does one do?

Bake zucchini bread!!!


As far as I'm concerned, this is the best recipe for zucchini bread ever. It's both simple and not too terribly sweet and you can add and amend as needed. I do not eat nuts, so there will never be nuts in my recipes. Feel free to add them if you want to RUIN everything (ok, maybe that's a little dramatic...). But really, it's the season!  Bake a loaf!




Zucchini Bread
Adapted from Smitten Kitchen
Makes 2 loaves

3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 tsps. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt


Preheat oven to 350°F.
Grease and flour two loaf pans.

In a large bowl or mixer, beat eggs. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, or until a toothpick inserted into the center comes out clean.

Super yummy. I'm bringing a loaf to a meeting tomorrow. Hope it's well received!