Zucchini Bread

I am on a bit of a baking kick... but it is so fun when there are so fruits and veggies are plentiful at farmer's markets.  This recipe was a good basic one.  Although I made it as is, there are easy ways to adapt it to make it a bit healthier.  It would be easy to substitute half of the flour for wheat and use the flaxseed meal/water combination for an egg substitute.  Also, you could cut the oil in half or completely out of the recipe, substituting apple sauce and still get a similar result.  Either way, my guys thought it was a great treat and it is one that we will be repeating this weekend!

Zucchini Bread

Recipe from www.allrecipes.com

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

Instructions:

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

Combine flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry 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.

Food for Thought: This was a huge hit with my boys.  I just went to the farmer's market to get more zucchini to make some to freeze.  It's easy to bake up and wrap in plastic wrap and then a layer of foil to freeze.  Then just allow to thaw on the counter.