Monthly Archives: July 2013

Zucchini bread

What to do when life hands you zucchini. Which it inevitably does, this time of year.

preheat oven to 350F
line two glass loaf pans with parchment

whisk together:
1 1/2 c white flour
1 1/2 c wheat flour
1 T cinnamon
1 t salt
1 t baking soda
1 t baking powder
1 3/4 c brown sugar

in a separate bowl, beat together:
1 c vegetable oil
3 eggs
1 T vanilla

Beat wet ingredients into dry. Stir in:
3 c grated zucchini (~3 small or 1 1/2 large zucchini)
1 c chopped walnuts (optional)

Pour into loaf pans. Bake 70 minutes, or until center is dry.

You know that thing that happens where you take the zucchini bread out too soon and you realize only after the fact that it’s way too mushy, and there’s no good way to fix it? Don’t let that happen to you. The relatively low bake temperature and the glass pans are a good insurance plan against burning the loaves, so go ahead and err on the side of letting the loaves linger in the oven.