(Original Post Date: March 13, 2010)
What do you do when you have a stack of zucchini in the refrigerator? Zucchini Bread, of course. My favorite recipe for Zucchini Bread is very old… a recipe I still have from my high school home economics class. I still remember the week we learned pumpkin bread, banana bread, and zucchini bread – and I still have the old photocopied handout in my recipe binder!
Who takes home economics in high school anymore? Well, apparently I did. My high school counselor tried really hard to get me to take drafting instead… but I wouldn’t budge. If I needed more “technical arts” credit, it was going to be from something that interested me, and drafting was not it! Consequently, I won the Home Economics award (a trophy) that year. I think I still have that trophy somewhere… maybe I should find it and put it in the kitchen? Haha.
- 2 c. zucchini, shredded
- 1 c. sugar
- 1 c. brown sugar
- 4 eggs
- 1 c. canola oil
- 1 tsp. vanilla
- 3 c. flour
- 1 tsp. sea salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 T. cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground ginger
- 3/4 c. walnuts, chopped
1. Preheat oven to 350. Grease and flour 2 loaf pans.
2. Shred approximately 4 medium zucchini to make 2 cups.
3. Combine zucchini, sugar, brown sugar, eggs, oil, and vanilla. Mix until combined.
4. Sift the flour, salt, baking soda, baking powder, cinnamon, cloves, and ginger with a whisk, in a large bowl.
5. Dump the wet ingredients on top of the dry ingredients, and gently fold together.
6. Divide the batter between the 2 loaf pans. Sprinkle tops with large sugar crystals, if desired. (The sugar crystals are not part of the original recipe… but I found it improves the texture of the crust, and the eye appeal of the final product.)
7. Bake for 1 hour. Let pans cool for 5 minutes before inverting onto wire rack. Cool completely before wrapping in plastic wrap to store (5 days at room temperature, or freeze for up to 3 months).