Zucchini Bread

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If you’ve ever grown zucchini, you know the problem isn’t growing it, it’s using it all before it takes over the porch. This bread is our answer, moist and spiced just right, the kind of thing that disappears a slice at a time before it even cools all the way. We’ve been known to give away three loaves for every one we actually keep.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 eggs, we like ours straight from the coop out back
• 1 cup vegetable oil
• 2 1/4 cups granulated sugar
• 2 teaspoons alcohol-free vanilla extract
• 2 cups grated zucchini, packed, excess water squeezed out
• 1 cup chopped walnuts or pecans, optional

Instructions

1. Preheat the oven to 350°F. Grease and flour two 8×4-inch loaf pans.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk the eggs, oil, sugar, and vanilla until well combined.
4. Fold the wet ingredients into the dry, mixing just until no dry streaks remain. Don’t overmix, a few lumps are fine.
5. Fold in the zucchini. Gently stir in the grated zucchini and the nuts, if using, just until evenly distributed.
6. Divide the batter evenly between the two prepared pans.
7. Bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean. Tent loosely with foil partway through if the tops are browning too fast.
8. Cool in the pans 10 minutes, then turn the loaves out onto a wire rack to cool completely.

Wrap tight and it keeps on the counter a few days, or slice and freeze it for whenever the craving hits. Want to grow your own? Check our guide for zucchini.