Thursday, June 28, 2012

Zucchini Bread... it counts as veggies, right?

June is the season to mooch a zucchini off your friend with a garden.  They grow like weeds, and your pals would love to give you one.  My coworker's garden has run rampant this month, and she gave me a monster zucchini!

And when I get a zucchini, I make zucchini bread.  Because it's a vegetable and I only like to eat vegetables that taste like cake.

My friend JH makes the best zucchini bread (she used to make it for me in college) and so I used her recipe.  YUM!  Check out her recipe below, but if you're making cupcakes like I did, only bake for about 20 minutes.  These didn't last long at work!  :)

Zucchini Bread
(makes two loaves)

  • 3 eggs
  • 1 tsp. vanilla
  • 1 c. vegetable oil
  • 2 c. zucchini (peeled/chopped) *if it is a large zucchini, scoop out all the seeds!
  • 3 c. flour
  • 2 c. sugar
  • 3 tsp. cinnamon
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 c. chopped walnuts (I omit these)
Puree zucchini, then add remaining ingredients (minus flour/nuts), mix well.  In mixing bowl, add flour/nuts.  Pour smooth mixture into two loaf pans.  (Fill halfway.)  Bake at 350 degrees for 40-60 minutes.  (Check with a toothpick; if it comes out clean, you're done!)

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