Zucchini Spice Bread

Zucchini come in waves, especially given that we grow some and our CSA does too (not to self: more pumpkins and acorn squash next year, one zucchini hill, tops). It is nice that these loaves work fine with frozen shredded zucchini, too. Elizabeth makes these more than I do, but we both enjoy them, as does my friend's mum, Anjuu, who is providing the impetus to get the recipe shared. The recipe is adapted from the Bon Appetit Cook Book (Fairchild, 2006), which is a massive tome similar to the Joy of Cooking, but a little fancier in general. These loaves have a nice light inside and a toothy crust.

Preheat oven to 350°F. Butter and flour two loaf pans.

1 cup

whole wheat flour

1½ cups

unbleached white flour

1 teaspoon

salt

1 teaspoon

ground cinnamon

1 teaspoon

baking soda

¼ teaspoon

baking powder

3

large eggs

1½ cups

brown sugar or white sugar (both variations are tasty)

1 cup

canola oil

1 teaspoon

vanilla extract

2 cups

coarsely grated zucchini (about one zucchini caught before it gets unwieldy)

1 cup

chopped and toasted walnuts

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

Beat eggs in a separate bowl until foamy, then gradually add sugar and keep mixing until well mixed and thick.

Beat in oil gradually, then vanilla.

Stir in mixed dry ingredients, bit by bit.

Fold in zucchini.

Fold in walnuts.

Pour into pans. Bake about 90 minutes, until knife in centre comes out clean.

Let cool in pan; we just serve from the loaf pans.

These loaves stay moist for a day or two in the bread box, and can be frozen.

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Cross-posted to omnomnom, my journal.