Oh, it is summer and the zucchini plant is going crazy! We are getting more than we can eat from our one plant. For those of you who don’t have a zucchini plant, remember to gracious accept the excess from your friends that do, so we don’t feel like we are wasting what we can’t eat! What you choose to do with them after you take them is your business. Here is a great recipe for zucchini bread to use up some of the extra. As always, it is best to use freshly ground flour for any baked good. You can use any combination of flour, but half whole wheat and half pastry flour will make the bread feel more like a muffin, very moist and sticky. It will be a bit more dry with all whole wheat flour, but still good.
Old Fashioned Zucchini Bread
- 3 eggs
- 1 cup olive oil
- 1 1⁄3 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 1⁄2 cup fresh ground whole wheat flour
- 1 1⁄2 cup fresh ground whole wheat pastry flour
- 2 cups grated zucchini, unpeeled
- 1 cup chopped walnuts
- Preheat oven to 350F. Lightly oil 2 bread pans.
- In a large bowl or mixer, mix eggs, oil, sugar, soda, salt and vanilla.
- Mix 1 cup of flour and 1 cup of zucchini into the egg mixture. While mixing add remaining flour and zucchini. Beat until blended. Add walnuts. Mix well.
- Bake at 350F for 50-60 minutes. Test after 40 minutes. Transfer to a wire rack to cool.