Recipe: Zucchini Bread

This year we joined a CSA – Community Supported Agriculture – through Grant Family Farms, located in Wellington.  We did the single share, meant for 1 person, just to see how we liked it.  The single share is both good and bad, in that we get smaller quantities, so when there’s something we really like there’s not a lot of it, but if there’s something we don’t like or don’t know how to use, then there’s not a lot of that either.

Last week we got our first crop of summer squash and I knew I had to make my mom’s zucchini bread.  Of course I forgot to adjust for the altitude, and I used 1 cup of wheat flour with 2 cups of white flour, and I also forgot to reduce the time to bake since our oven tends to run hot.  But even with all of those mistakes the bread came out pretty good, if a bit dry.  This recipe makes 2 loaves so I froze the second one.

Zucchini Bread

3 cups flour
1 teaspoon baking soda
1 teaspoon Baking Powder
1 teaspoon ground Cinnamon
1 teaspoon Salt
3  eggs
1 cup sugar
1 cup oil
1 teaspoon vanilla
2 cups zucchini; grated

Sift flour, baking soda, baking powder, cinnamon and salt together.  Beat
eggs until foamy.  Add sugar, oil, vanilla and sifted dry ingreds, a little
at a time.  The mixture will be thick.  Add the zucchini.  The mixture
will be gummy. Pour into 2 well-greased 8.5 by 4.5 by 2.5 loaf pans, and
bake at 350 for 1 hour.

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