Zucchini Bread

Zucchini is one of those things that comes under the heading of "Things I Don't Like to Eat." It's a small category, I admit, which also includes calamari, suschi, and beets. So when our neighbor, Paul, gave us some zucchini, I thought I'd probably leave them in the refrigerator until they were too old to eat and then throw them out. But I remembered that I once tasted zucchini bread and liked it, so I decided to make some. I made four loaves. We cut one for lunch today (it was scrumptious). I'm sending one to Paul and Karen and two more to friends.
Here's the recipe I used. Very, very simple.

2 eggs
1 cup cooking oil
1 cup brown sugar
1 cup white sugar
2 cups grated zucchini (about 2 zucchinis)
2 Tbsp. vanilla
3 cups all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1 heaping tsp. cinnamon

1. Beat eggs. Add oil, sugars, zucchini, and vanilla. Mix lightly.
2. Combine flour, baking soda, baking powder, and cinnamon. Add flour mixture a little at a time to the wet ingredients, mixing just until moistened.
3. Pour batter into 2 medium-sized loaf pans that have been sprayed with cooking spray (or you can grease and flour them).
4. Bake in a preheated 350-degree oven for 50-55 minutes (until toothpick inserted in center of loaf comes out clean).

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On 07/09/2007, Nicole said ...

I used to make zucchini bread years ago and have completely forgotten how good it is! Thanks for the reminder and for the recipe!

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On 07/09/2007, Rian said ...

My MIL used to make the most wonderful zucchini bread. She made our wedding cake, a zucchini cake, which is to say zucchini bread with cream cheese frosting. It was a huge hit.

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On 07/12/2007, Diane said ...

Mmmm, looks yummy. I've gotten behind on reading and writing blogs. Thanks for being inspiring on all fronts.
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