We got some squash and zucchini this week as part of our CSA share so I decided to make some zucchini bread. After consulting a few cookbooks, I finally found a recipe that looked like I could adapt it to suit what I had on hand. The result is a perfectly moist, ever-so-slightly sweet bread that makes for a great breakfast, afternoon snack, or dessert!
What You Need:
- 1.5 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. cinnamon
- 1/2 c. sugar
- 2 large eggs
- 1/2 c. canola oil
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1.5 to 2 c. grated zucchini and/or yellow summer squash
- 1 c. chopped walnuts
What You Do:
1. Preheat your oven to 350 degrees and grease a 9x5-in. loaf pan. I usually just spray a very light coat of Pam for Baking in the pan and leave it at that.
2. Shred your zucchini and/or squash then chop up the walnuts.
2. In a large bowl, whisk together flour, baking soda, baking powder, and cinnamon.
3. In a separate large bowl, beat the eggs, sugar, vanilla, oil, and salt.
4. Stir in the dry ingredients until thoroughly combined. Then fold in the shredded veggies and chopped walnuts. Pour bread batter into your loaf pan and bake for 45-50 minutes or until the bread starts to pull away from the sides of the pan.
5. Cool on a rack for about 10 minutes then flip pan upside down. The loaf should just slide out. Turn it right side up and let it cool completely on the rack.
6. Slice it up and enjoy! I melted a little bit of butter (for the photos, of course) but the bread is delicious and moist all on its own.