Zucchini Bread

This week I went with a tasty, seasonal treat that is really quick and easy. Like most fruit and veggie “breads”, zucchini bread is actually much more like cake than bread. You don’t add yeast and the mixture is much more a batter than it is a dough. So, it really is as simple as mixing up all of the ingredients, pouring into a pan, and baking.

You start by mixing your dry ingredients in one bowl and the wet ingredients into a separate bowl. Once again, I used half white flour and half wheat flour.



For me, the fun part of making zucchini bread is grating the zucchini. I think it is a combination of the oddity and the texture of the zucchini in comparison to most things often grated.



The recipe in the JOC calls for pecans or walnuts, but I chose to add a mixture of pecans, walnuts, and almonds to my batter.

Here is my modified recipe so that you can try it for yourself.

Zucchini Bread

Preheat your oven to 350°F
Grease a 9-5 inch loaf pan.

Stir together the dry ingredients:
1 ½ cup of all purpose or wheat flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of cinnamon

In a separate bowl, stir together the “wet” ingredients:
¾ cup of sugar or brown sugar
2 eggs (beaten)
½ cup of vegetable oil
1 teaspoon of vanilla
½ teaspoon of salt

Combine the contents of both bowls into one. Stir well, the batter will be thick at this point.





Add 2 cups of grated zucchini. (You will want to squeeze some of the excess moisture out of the zucchini first.)



Stir in 1 ½ cups of chopped nuts (pecan, walnuts, almonds, or any combo of the three)



Spread the batter into the greased loaf pan and bake at 350°F for 45 minutes or until the loaf starts to pull away from the sides of the pan.



Cool for 10 minutes before slicing. This recipe yields a yummy and moist bread that will crumble and fall apart as you cut it. Enjoy!

Thank you, Orin, for capturing beautiful images of my baking experience!