Made a mad dash through the Boulder Farmers Market this weekend. Came home with lots of yummy fruits & veggies. Using less than 1/2 of the very large zucchini I've made two loaves of Zucchini Bread. Tasty! Now should I make more bread or find other recipes? Decisions, decisions.
Here is the recipe for the Zucchini Bread:
1 cup vegetable oil
2 cups white sugar
3 cups grated zucchini
2 teaspoons vanilla extract
1/2 teaspoon of nutmeg
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1. Preheat oven to 325º. Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla.
3. Combine flour, cinnamon, soda, baking powder, and salt; stir into the egg mixture. Divide batter into prepared pans.
4. Bake for 60 to 70 minutes, or until done.