As you all know, I’m mildly obsessed with all things pumpkin, especially once the Fall weather hits. What you don’t know is that I also happen to love zucchini bread. That’s right, a veggie and bread have come together for a delicious union.
Now, I’m no master chef and I don’t have a long-standing family recipe to share, but I did find one online that was described as “really, really good and moist…” While the word ‘moist’ seriously bothers me, I have been known to make exceptions for its usage in regards to breads, cakes, muffins, and cupcakes.
Needless to say, the recipe peaked my interest. I gathered the ingredients and went to work. The results? Well, true to its statement, the recipe yielded (dare I actually use it myself…) moist bread – and muffins since I had extra batter.
What You’ll Need
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
How To Do It
- 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 sugar 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.
Recipe by allrecipes.com
Here are a few pictures of my baking adventure…
Maybe it’s the warm, fresh-from-the-oven consistency or the aroma of cinnamon and vanilla that makes me enjoy this treat so much, either way, its delicious and you should probably give this recipe a whirl!