Zucchini Bread

We have had lots of fresh zucchini from our garden…so that normally means two things: zucchini bread and chocolate zucchini cake. My husband gets all of the credit for our garden. I would like to say it is because I was pregnant that I didn’t help with it, but the truth is, Matt normally is the one who takes care of the garden. He is great at it and enjoys it, so I let him.

Back to zucchini bread. It is very important when making zucchini bread to actually use zucchini, not cucumber. I’m not kidding. I may have accidentally mixed the two up when I was younger (ok, I was probably 20) while making this recipe…and for this I get a really big idiot award. What makes this even worse was I didn’t know I had used a cucumber until my mom was wondering where the cucumber was. Wow.

Zucchini Bread

3 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon

3 eggs
1 cup vegetable oil

1 cup white sugar

1 1/4 cups brown sugar

3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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