What’s Cooking: Zucchini Bread from the Garden

What’s Cooking is a feature at LGBTSr highlighting easy, delicious recipes. Have a recipe to share? Email us at: recipes @ lgbtsr.com

Among my proudest achievements is our vegetable garden, built from scratch with raised beds, and fencing to keep out the deer and rabbits. We grow tomatoes, cucumbers, onions, peppers, herbs, and zucchini. So much zucchini! What do you do with it all? Well, one thing you can do is make zucchini bread and muffins. Here’s a recipe I’ve used from Allrecipes. It’s easy and delicious, and it looks like you worked a lot harder than you really did.

Prep time: 20 minutes
Cook time: 1 hour
Serves: 24 (2 loaves)

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 8 x 4 pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined, then pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted comes out clean. Cool on a rack for 20 minutes, then remove bread from pans and completely cool. Enjoy!