Morning Glory Zucchini Bread
From Morning Glory Farm by Tom DunlapThis recipe was submitted by sharer, Christine Faucher. She says it is great for using up those very large zucchini. Thanks Christine!
Prep time: 25 min
Cooking time: 1 hour
Servings: makes 2 loaves
2 to 2 ½ cups shredded zucchini
1 cup vegetable oil
3 eggs
1 tsp vanilla
2 cups sugar
3 cups all-purpose flour (Christine has substituting whole wheat pastry flour with great success)
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
1 tsp cinnamon
Christine toasts 1 cup of chopped walnuts and adds them to the batter
Preheat oven to 325 degrees. Spray two 9” x 5” bread pans with non-stick spray.
In a large mixing bowl, combine zucchini, oil, eggs and vanilla. Mix thoroughly. Beat in sugar until thoroughly creamed. Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, outside of the zucchini shreds. If it’s not, add a little juice from the zucchini.
Pour batter evenly into pans.
Bake for approximately 1 hour, or until the bread is brown and springs back when gently pressed in the middle.
Revision 2. Last edited Thu 12 Aug 2010 10:19pm by DonnaSavastio