Food Friday: Zucchini Bread

It’s #FoodFriday once again! Last week we did something savoury, so I thought that we’d switch it up and do something a little bit sweeter.

Right now, zucchinis are everywhere at my local grocery store and farmer’s market as they start to ripen. I don’t really like zucchinis. I think they’re gross. But this bread is delicious! It’s also really easy, so you most certainly will not screw it up.

You will need:

• 3 cups flour
• 1 tsp salt
• 1tsp baking soda
• 1 tsp baking powder
• 3 tsps cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 ¼ cups sugar
• 3 tsps vanilla
• 1 large zucchini
• 1 cup chopped walnuts

Directions:

First you will need to grate the zucchini. Cut it’s nubby little stalk off, and then rub it up against a box grater. You don’t have to remove the skin or seeds. You should have about 3 or 4 cups of grated zucchini. It’s going to be really wet. Zucchinis have a lot of moisture. That is good and you do not want to drain it in any way.

Next, you will want to grease two loaf pans, and preheat your oven to 325F.

Beat together your eggs, oil, vanilla, and sugar. Add in you flour, baking powder, baking soda, cinnamon, and salt. Finally, add in your zucchini and pour into pans.

Bake for 45-60 minutes, until a fork comes out clean from the middle.

Notes:

It doesn’t matter if you use yellow or green zucchinis. Your finished loaf will have kind of a tinge to it, but it won’t be exclusively green or yellow. More like flecks. It’s still delicious.

I’ve been keeping ours not wrapped up on the kitchen table and it’s still soft three days later, so I imagine that it will keep pretty well.

Have you made zucchini bread? What's your go-to fall dish?