Tis the season for zucchini!
I have been making this recipe for years. Back in the day, when I was in human resources, and not in the business of wiping noses and changing diapers, I used to make it all the time in the summer and bring it in for my co-workers. They loved it.
Sometimes, I add chocolate chips. Sometimes, I add walnuts. Today, I just felt like making it plain.
This recipe makes two loaves. It freezes really well though, so if you don’t need two, wrap it up in plastic wrap really tight, put a ziplock bag over it, and stick it in the freezer.
You can spread butter on it, but it really doesn’t need it.
Recipe adapted from allrecipes.com
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1/2 teaspoon cloves
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 inch pans. Preheat oven to 325 degrees F (165 degrees C).
||Sift flour, salt, baking powder, soda, cloves, 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. Pour batter into prepared pans.
||Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool