Hello! I haven’t blogged in such a long time. I’m sad that I missed the end of summer vegetable season. Because I have such a large backlog of dishes to blog about, I figured I’d continue to blog about summer and do three zucchini-themed posts. Hopefully summer squash is still a favorite and these recipes will inspire you to snatch up the last batch of local zucchini at your market.
This recipe is from J’s mom. It is delicious and super easy to make! Enough said.
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Grated zucchini.
The batter.
Baked slice of bread.
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Zucchini Bread:
Makes 2 loafs or 1 9×13″ pan.
- 3 eggs (lightly beaten)
- 2 cups sugar
- 1 cup oil
- 3 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 cups grated zucchini
- 2 tsp orange rind
- 1/2 cup nuts, chopped. (Almonds, walnuts, and pecans are all good choices.)
- 1/2 tbsp butter and a little flour for pans.
Mix together flour, salt, soda, cinnamon, and nutmeg in a medium bowl.
In a separate large mixing bowl, grate zucchini. Add in eggs, sugar, oil, vanilla, nuts, and orange rind.
Add dry ingredients to wet ingredients. Stir to combine.
Pour mixture into buttered and floured loaf pan(s).
Bake for about 1 hour, until top is golden brown and tooth pick inserted comes out clean.
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Next up, stuffed zucchini.
