This is the time of year when everyone seems to have an inordinate amount of zucchini squash. And you're forcing it on friends and family, or sneakily leaving it at work for coworkers. "Please take some!" There are lots of savory applications for zucchini, of course, but this classic baked good brings me back to my childhood in a wonderfully nostalgic way.
My grandma had a garden, and therefore ended up with LOTS of zucchini.
Each year she would make this bread and I would swipe as many pieces as
possible. It's a very straightforward Midwestern recipe that everyone
It also freezes VERY well, so feel free to bake many loaves and freeze a couple for the winter when you really are craving anything with produce in it.
(My grandma's recipe!)
Makes 2 loaves
3 eggs, beaten
1 c. oil (you can substitute half with unsweetened applesauce if you're trying to be a bit healthier)
2 c. sugar
2 c. grated zucchini
1 tsp vanilla extract
3 c. all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 Tbsp cinnamon
1 c. walnuts, chopped
Preheat oven to 350 degrees. In a large bowl, mix together the eggs, oil, and sugar first, and then add in the zucchini. Then mix in the flour, baking powder, salt, baking soda, cinnamon and fold in the walnuts. Line 2 loaf pans with parchment paper. Bake at 350 degrees about 1 hour, until a toothpick comes out clean.