Zucchini Bread

As usual each year, one zucchini plant does not disappoint and produces and abundance of zucchini.  Either that or a neighbor or co-worker is bound to give you "extras."

Besides zucchini relish,  and zucchini fries, I make a batch or two of zucchini bread in the fall, and freeze.  I also grate and freeze zucchini to have on hand for recipes as I also put zucchini into vegetable soup.  

Grocery stores seem to carry them year round. And when sliced lengthwise and thin, they can be used as "noodles" for a low carb diet lasagna.

Mini loaves make a nice hostess gift during the holidays, are handy for a quick dessert, or anytime for a breakfast cake. This recipe makes 2 large loaves, or several mini loaves.  Slice and serve with cream cheese, or top with fruit and whipped cream.

Zucchini Bread
3 eggs
2 1/4 cups granulated sugar
1 cup vegetable oil
3 tsps. vanilla extract
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsps. ground cinnamon
1 cup chopped walnuts
2 cups grated, raw zucchini


Beat the eggs until foamy. Add  sugar, oil, and vanilla  mixing lightly. Combine flour, salt, soda, baking powder, and cinnamon;  add and stir into egg mixture.

Stir in zucchini and nuts until all is combined. Pour into two greased loaf pans, or 4 to 5 mini loaf pans. Fill 1/2 to 3/4 full.  Or if you prefer, make them in a muffin pan and bake less time than for a loaf, about 25 minutes or less.

Bake in a preheated 350 oven for 50 to 60 for large loaf; 30-40 minutes for small loafs. Insert toothpick to test if done. Toothpick inserted in the center should come out clean. Remove from pans and cool on a rack. These freeze well. Makes 12-16 servings.
Estimated cost: $3.00 or less; .75 cents per mini loaf or less; .25 cents a serving or less.

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