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Zucchini Bread


Our harvesting has officially started!  And it started with making zucchini bread, if you can call that harvesting!  It turned out delicious and I used up one whole, giant zucchini or 6 cups of grated zucchini.  I tried to find a recipe that uses a lot of zucchini.  Most recipes use 1 cup.  That doesn't put a dent in our supply which is a common problem this time of year.

But I found this recipe from Hickery Holler Farm blog which uses a generous amount of zucchini, just what I needed.  (If you really want to feel exhausted, read a little bit of that blog!  They make their own everything!)  I doubled the recipe to make 3 loaves of zucchini bread and a 4 giant muffins…the muffins were eaten rather quickly…  I also omitted the raisins - a personal preference.

Makes 2 loaves

3 cups flour
1 tsp. salt
1 tsp. baking soda
3 tsp. ground cinnamon
1/4 tsp. baking powder
3 eggs
2 cups sugar
3 tsp. vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 cup chopped walnuts

1.  Preheat oven to 350 degrees.  Butter or spray 2 loaf pans.

2.  Whisk together flour, salt, soda, cinnamon, and baking powder.  

3.  Beat eggs in an electric mixer.  

4.  Add sugar, vanilla and oil to egg and mix well.  Add zucchini to egg mixture.  Add dry ingredients,  mixing well.  Stir in nuts.  

5.  Pour into 2 loaf pans.  

6.  Bake at 350 degrees for 1 hour or until bread tests done.  If making muffins, bake for 20 minutes.

7.  Cool on rack and then remove from pans.


Happy Harvesting…or baking!  
(We are also canning plums from our tree tonight so we are officially harvesting now.)
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