Recipe Time: Sweet and Spicy Zucchini Bread

Versatile, healthy zucchini can be baked, steamed, stir-fried, grilled and more!
Versatile, healthy zucchini can be baked, steamed, stir-fried, grilled and more!

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.

Rich and hearty, zucchini bread goes well with a hot cup of coffee or cold glass of milk!
Rich and hearty, zucchini bread goes well with a hot cup of coffee or cold glass of milk!

Spicy Zucchini Bread

Preheat oven to 350 degrees

Makes 1 large loaf or two smaller loaves

Ingredients:

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)

3 eggs

2 teaspoons vanilla

3 cups finely shredded unpeeled zucchini

1 cup chopped pecans or walnuts (optional)

Directions:

Zucchini Bread topped with English Walnuts.
Zucchini Bread topped with English Walnuts.

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.

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