June 20, 2013

Zucchini Bread

I forgot to mention in my last post that I bought the strawberries featured there at our local farmer's market.  Throughout the growing season, local farmers set up on Tuesday mornings just a few blocks from my house.  In our area, there are many local farmers that raise and sell fruits and vegetables, and I will be featuring many of these here in my recipes.  When I bought the strawberries, I also bought some zucchini squash.


And . . . I made zucchini bread.  It was very moist and delicious!  




I added chocolate chips because I love chocolate.



One loaf I took to work, and the other one my husband took to coffee.  Yummy.

Here's how I did it:

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 cups sugar
2 teaspoons vanilla extract
1 cup vegetable oil
4 eggs beaten
2 cups grated zucchini
1 cup walnuts
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Spray two 9 x 5 loaf pans with canned canola oil.

Whisk flour, salt, baking powder, baking soda, and cinnamon together.

In a large bowl, beat eggs.  (I used jumbo because that's what I had).  Add sugar and continue beating until well blended.  Stir in oil, vanilla, zucchini, pecans, and chocolate chips.  Stir in the dry ingredients.  Pour batter into loaf pans.

Bake for 50 minutes or until a toothpick or knife inserted in center comes out clean.  Remove from oven and let cool.  Share with family and friends!



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