Zucchini Bread

As some of you read over in Jet Li's forum, I was blessed with a harvest of zucchinis this year.  I grew them because my aunt gave me this fantastic zucchini bread recipe and I wanted to bake several loaves to freeze so we could enjoy them throughout the fall and winter seasons.  I had enough zucchini to bake 10 loaves! 

Zucchini Bread - makes 2 loaves

3 eggs

1 cup oil (I use olive oil)

2 cups sugar

2 cups grated zucchini

1 teaspoon vanilla extract.

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1/4 teaspoon baking powder

3/4 cup choped walnuts

Beat 3 eggs until light.   Add oil, sugar, grated zucchini, and vanilla extract and mix until blended. 

Add flour, salt, soda, cinnamon and baking powder.  Mix until well blended.  Fold in the chopped walnuts.

Lightly grease 2 loaf pans and pour the mixture evenly into each pan.  Bake for 1 hour at 325 degrees Farenheit (Note:  my oven bakes fast so my bread usually gets done 10 minutes sooner.  If in doubt about your oven, check the bread at 50 minutes by inserting a tooth pick.  If it comes out clean it's done!). 

Remove the pans from the oven and let them cool for 10 minutes.  Then, invert the each pan and cool each loaf on a rack.

For easier cutting, wrap the loaves in plastic wrap and store in the refrigerator overnight.

It's gotta have butter!  Oh, yum! 

If you only want to do 1 loaf of zucchini bread, here's the conversion:

2 eggs, 1/2 cup oil, 1 cup sugar, 1 cup grated zucchini, 1/2 teaspoon vanilla extract, 1 1/2 cups flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/8 teaspoon baking powder, a heavy 1/4 cup chopped walnuts.