The first year I gardened, I planted zucchini. I planted a whole packet of seeds! I filled up buckets with the zucchini produced! After steaming zucchini, grilling it, baking it, and giving it to friends and family…okay you get the picture, I was sick of eating zucchini. Thankfully my Aunt Irene gave me a bread recipe that helped me bake up the extra zucchini, and freeze it for winter. With zucchini showing up at farmer’s markets, I thought it would be a good time to share this recipe with you.
Spicy Zucchini Bread
Preheat oven to 350 degrees
Makes 1 large loaf or two smaller loaves
2 cups sugar
3 cups All Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
¾ cup vegetable oil (or olive oil)
2 teaspoons vanilla
3 cups finely shredded unpeeled zucchini
1 cup chopped pecans or walnuts (optional)
Grease loaf pan (Note: I double recipe and grease 3 large loaf pans)
Mix all ingredients together until moist and well mixed into a batter. Add ¾ cup nuts if desired. Pour batter into loaf pans ( ½ to ¾ full). Add a few nuts on top (optional). Bake 1 hour or until wooden pick inserted in the center comes out clean.
Note: When wrapped and sealed properly this bread freezes well for up to 8 months. I’ve also made muffins in a standard muffin pan. Fill muffin cups 1/2 full and bake 20-25 minutes.