Have too much zucchini overflowing your garden? How about making zucchini bread? There are lots of zucchini bread recipes on the internet. I like my recipes to be rated so I know whether other people like them or not. That’s why I go onto allrecipes.com. Here’s a recipe that will be sure to make your taste buds happy. Be sure you have all your ingredients before you start. I had to borrow a teaspoon of baking powder from a neighbor (thanks John!).
Mom’s Zucchini Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
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 completely cool.
I thought this was a quick and easy recipe. The instructions were very clear, but since Denver is such high altitude, I had to add an extra 10 minutes to the baking time. I recommend Mom’s Zucchini Bread for anyone who know how to read a recipe and measure ingredients correctly. Be sure to ask an adult for help when putting stuff in the oven, because you can burn yourself if you’re not careful. Clean up right after you cook or your mom might take away your kitchen privileges!
I liked this zucchini bread because it was moist and chewy. Mine had green specks in it. If you want to hide the fact that it’s made out of a vegetable, you can peel the outside of the zucchini. Overall, I think both moms and kids will agree this is a great way to add vegetables to your diet.