Zucchini Bread

Grated Zucchini

I had two zucchinis in the fridge that were going to spoil if I didn't do something with them.  So, as I was feeling well, I decided to make zucchini bread.  There have been times lately, when I've let food go to waste because I didn't feel up to cooking it. 

I used the recipe in my Better Homes and Garden New Cook Book 14th edition (copyright 2006).  The recipe, as given, calls for 1 cup of grated zucchini and makes 1 loaf.  I needed to use up both zucchinis and grated, they amounted to just over 2 cups.  So, I doubled the recipe and made two loaves.

The quantities I am giving below are the doubled recipe and will make 2 loaves of zucchini bread.

First, I preheated the oven to 350F and greased the bottoms and 1/2 inch up the sides of two 8x4x2-inch loaf pans.  And, while the oven was heating, I spread 1 cup of walnuts in a single layer on a baking sheet and put in the oven to lightly toast.  I keep my walnuts in the freezer, so it took about 7 minutes for them to toast.

All the Dry Ingredients

In a large mixing bowl, I combined 3 cups all purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon ground nutmeg:

Dry Ingredients Mixed Together

Next, in another, medium sized bowl, I combined 2 large eggs, beaten; 2 cups sugar; 1/2 cup vegetable oil and the 2 cups of zucchini:

All the Wet Ingredients

Once everything was stirred together:

The Wet Ingredients Mixed Together

Add the zucchini mixture all at once to the flour mixture and stir just until moistened (batter should be lumpy says the recipe, but I think I stirred it a bit more than that):

The Mixed Batter

Fold in the chopped toasted walnuts:

Walnuts, Toasted and Chopped

Spoon into the prepared loaf pans:

Zucchini Bread Batter Ready for the Oven

Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean.  My bread was done after 55 minutes:

Zucchini Bread after Baking

Cool in the pan on a wire rack for 10 minutes; remove from the pans and cool completely on a wire rack.  The recipe says to wrap and store overnight before slicing, but in my house that never happens, as I like to have a slice fresh from the oven!  I will admit that storing it overnight makes it easier to slice.

Slice of Warm Zucchini Bread!  Yum!

I will freeze one of the loaves and keep for daughter when she comes home for spring break, or to take back to Berkeley with her.  The other loaf will be for breakfasts and snacks for me during the week.  According to the recipe, one loaf should make 16 slices.  Hm.  Not according to the way I slice my zucchini bread!  I'll be lucky if I can get 10-12 slices!  LOL. 

I have used this same recipe before to make apple bread, too.

Do you make zucchini bread?  If you haven't made any before, do you think you might make some now? 

Today, I am grateful for:

- Feeling well enough to bake again.
- Turning two about-to-spoil zucchinis into two yummy loaves of bread.
- A warm, sunny day before tomorrow's forecasted rain and cooler temperatures.
- Being able to work from home.
- Emails and phone calls from family and friends.

How was your day?