I am not really that fond of zucchinis. Back in 2005 when I was studying in culinary school, I was preparing some zucchinis for ratatouille and a worm came crawling out of the one that was on my board. That only made me dislike this vegetable even more. But in 2010, when I was down in Florida working at a golf club for winter, my colleagues had me try the home made zucchini bread that we served with cream cheese that goes with one of our salads. Now, I eat zucchinis, but only when it’s in a zucchini bread! Enjoy!
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts or pistaschios
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely.
Enjoy with cream cheese or use it to make french toast! So yummy!