Zucchini Bread

At the time of this writing, I have zucchini bread in the oven. It’s full of shredded zucchini, much more than the recipe asked for. I’ve loaded it with cinnamon, raisins, and cinnamon. Doesn’t everyone have a favorite zucchini bread recipe? I always double mine, just because one loaf always seems to go home with somebody. This way, I get the joy of eating it and the joy of sharing it. I can’t believe I hadn’t already shared it here!

I’m not one of those folks who leaves zucchini on the neighbors’ doorsteps in the dark of night. We use every bit of what we grow. I’m also guilty of buying it at the Farmers Market. It’s only Thursday, but on Monday I made Ratatouille, Zucchini Bisquick Squares, and two loaves of zucchini bread. I’m at it again, already. I throw zucchini into stir fries, soups, and even salads. I didn’t really like zucchini pickles. Some put pineapple or chocolate into their zucchini bread.

The evolution of my recipes happens over time. I want to empower all of you to experiment and make them your own.

Sometimes we fail, and there is still joy in the experience of learning what NOT to do. Haven’t we all turned a cake or loaf of quick-bread out of a pan…to discover that not ALL of it came out perfectly? Remember to enjoy the gifts of mixing, inhaling aromas, and sharing the blessings of summer’s bounty.

Zucchini Bread

Makes one loaf in a regular home-baking bread pan

350 degrees for 45-55 minutes, or until tester comes out clean

Generously grease a loaf pan

In a medium sized bowl, combine the dry ingredients and set aside:

1 1/2 cups Flour

1 teaspoon ground Cinnamon

1 teaspoon Baking Soda

1 teaspoon Baking Powder

In a large mixing bowl, combine the following:

2 Eggs

1/4 cup oil, shortening or melted butter

1/2 cup Sugar

1/2 cup Brown Sugar

1 1/2 cups shredded Zucchini (I always add more)

You may want to squeeze out and discard extra liquid

*If desired, add up to a tablespoon of Vanilla extract

Up to 1/2 cup Cooking Oil, Shortening or Melted Butter**

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Optional add in: 1/2 to 1 cup each raisins and chopped nuts, or even chocolate chips

Mix the wet ingredients completely

Gradually mix in the dry ingredients until combined.

Fold in the add-ins.

Pour the mix into the prepared pan, and bake.

**“Shortening traps more air bubbles and has a higher melting point than butter, so recipes that use shortening tend to produce an end product that will rise a little higher, holds its shape during baking, and has an interior texture that is softer or lighter.” —Google featured snippet