Sunday, July 24, 2011
A few days ago, my grandma came by with our first batch of zucchini from her garden. I knew as soon as it wasn't too lethal to turn on the oven that I'd be making zucchini bread! (P.S. I am loving this hot weather!!!) My mom has used this recipe for as long as I can remember and the smell of it baking always reminds me of summertime.
Over time I've cut down significantly on the sugar and oil, but I think it's perfect this way - not too moist, it's not too dry, it's perfect with tea or coffee at breakfast. We always serve it with butter and cream cheese to spread on thick slices :)
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon ground cinnamon
3/4 cup packed light brown sugar
4 large eggs
1/2 cup vegetable or canola oil
2 cups grated zucchini
1 cup chopped, toasted walnuts
Preheat the oven to 350 degrees F. and grease a 9 or 10" tube pan with cooking spray.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. In another bowl, combine the brown sugar, eggs and oil. Stir the liquid ingredients into the dry ingredients until almost mixed, adding in the zucchini and walnuts at the end and mixing until just combined.
Scrape the batter into prepared pan and bake for 45 minutes to an hour. It's done with the top has risen and cracked and a toothpick or knife inserted in the center comes out clean. Let cool in the pan for 20 minutes, then invert onto a cooling rack to cool completely before slicing and serving.
This keeps well in an airtight container up to 4 days.