What’s Cooking: Easy Summer Zucchini Bread

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

Our vegetable garden is in near-full bloom again, with cucumbers and zucchini popping up every day. It will be awhile longer for the tomatoes, but there’s no reason to wait for delicious cucumber salad (coming soon!) and easy-peasy zucchini bread and muffins.

Here’s a recipe I’ve used every summer since we started the garden. It’s easy and delicious, and it looks like you worked harder than you did. I’m not much for heavy lifting in the kitchen – the cleanup is enough labor for me. These are my favorite kinds of recipes, and you can do them year after year (or month after month, if it suits you!).

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!

Have a recipe you’d like to share? Send it along with any photos to: recipes @ lgbtsr.com.