Zucchini Bread
We have a family recipe for zucchini bread we make year-round—especially in late spring as we are trying to get rid of all the zucchini we froze from the previous year. As gardeners and food lovers, we appreciate how this recipe provides three ways to engage our children, now ages 8 and 10, in the process and inspire in them a deep love of seasonal food. During spring and early summer, our children help grow the zucchini. In late summer, they help us preserve the harvest for a taste of summer whenever we please. When it’s time to make the zucchini bread, it’s a simple act that requires very little work, few ingredients and four quick steps. It’s a recipe our kids can make on their own with our supervision, and it feels extra meaningful because we worked together to grow and preserve the zucchini too.
Ingredients
3 eggs
1 cup vegetable oil
2¼ cups granulated sugar
3 cups shredded, peeled zucchini, gently squeezed
4 teaspoons vanilla
3 cups all-purpose flour, plus more for dusting
1 tablespoon cinnamon
1 teaspoon salt
1 tablespoon baking soda
½ teaspoon baking powder
1 cup raisins
1 cup walnuts
Directions
Preheat the oven to 350 degrees F.
In a very large bowl, combine the eggs, oil, sugar, zucchini and vanilla. Add the flour, cinnamon, salt, baking soda and baking powder. Stir the mixture until all the flour is incorporated.
In a small bowl, toss the raisins with enough flour to coat. Add the raisins and walnuts to the zucchini mixture. Fold them in gently, being careful not to overmix.
Grease two standard 9x5-inch loaf pans and dust with flour. Divide the zucchini bread batter into the two pans. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Suggestions
Makes 2 loaves
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