Zucchini Bread

Zucchini is one of my favorite summer vegetables. It is abundant in many home gardens this time of year. It tastes great raw, cut into strips and dipped in ranch dressing. It’s fabulous sliced into rounds, breaded and fried to a crisp, golden brown. But it’s not just for savory dishes – it’s also an excellent addition to sweet, spiced bread. And since it cooks right in the bread, none of the nutrients are lost.

Ingredients:

3 large eggs

1 cp vegetable oil

2 cps white sugar

2 t vanilla

2 cps grated zucchini

3 cps flour

1 ½ t cinnamon

1 t nutmeg

1 t salt

1 t baking soda

¼ t baking powder

Directions:

Preheat oven to 350º and grease two loaf pans.

In a large bowl, beat eggs with an electric mixer. Mix in oil, sugar and vanilla until well combined, then add zucchini and mix well. Add flour, cinnamon, nutmeg, salt, baking soda and powder, and mix until well combined.

Pour batter into prepared pans. Place in oven and bake 60-70 minutes. Let cool in pans 10 minutes before removing from pans.