In Season: Zucchini

Anyone else feel like this yet?

Here's a zucchini bread recipe from The 63rd Street Farm.

• 1 1/2 c Flour
• 1/2 tsp. Cinnamon
• 1/8 tsp. Allspice
• 1/8 tsp. Nutmeg
• 1/2 tsp. Baking soda
• 1/4 tsp. Baking powder
• 1/2 tsp. Salt
• 1 Egg
• 1 c Sugar
• 1/2 c Veggie or canola oil
• 1 c Grated green or yellow zucchini
• 1 tsp. Vanilla extract

Preheat the oven to 350 degrees. Butter/oil/spray and flour an 8" x 4" or 9" x 5" loaf pan. Use plenty of butter and flour. I didn't use enough when I made the first loaf and it really stuck to the pan.

 

Combine all of the dry ingredients EXCEPT the sugar.

 

In a separate bowl, whisk together the egg and sugar. Add oil, zucchini, and vanilla extract.

 

Add flour mixture to wet ingredients and stir until combined.

 

Pour into your prepared pan and bake for about 45 minutes.

 

Experiment with the proportions. I think next time (tonight!) I'll add more zucchini and maybe some raisins or shredded coconut. You could probably even cut the sugar in half to make it just a little heathier.

 

Happy baking!