Saturday, August 9, 2014

Zucchini Bread - Weekend Recipe

We love zucchini bread and this year we are getting a bumper crop of this summer vegetable, so after making stir-fry and grilled skewers we are left with a need to make something large to use many vegetables.  Here was our solution.

Marcy's Zucchini Bread

Serve this bread toasted and with a smear of softened cream cheese for breakfast. The bread can be frozen up to 3 months.

1 cup vegetable oil
2 cups sugar
3 eggs beaten
2 cups shredded zucchini (do not drain)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon salt
2 Tablespoon vanilla extract
¾ cup chopped walnuts (optional)

Preheat oven to 325 degreesF. Oil and dust with flour 2 9 x-5-inch loaf pans. Combine sugar  and eggs, add oil,  vanilla and zucchini in a large bowl. Sift together flour, baking soda, baking powder, salt and Cinn-ful Dessert Blend and add to zucchini mixture.  Add walnuts, if using. Stir until well combined.  Pour into loaf pans.  Bake 1 hour, or until knife inserted in center comes out clean.

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