This recipe is AMAZING. flat out no bones about it, make it eat it love it, and then make more then hate me for introducing you to it because you will not stop eating it, especially fresh. I haven’t seen a loaf make it to 2 days old once the first piece was cut off. I got the recipe here and have made absolutely no alterations to the the ingredients and the only thing I changed about the procedure was how I add the walnuts. It is just that good and easy. If you are a novice cook like me this is perfect because there is no fear of over mixing it. As for the amount of zucchini it is very forgiving and I stopped measuring after my 3rd batch and would just eyeball it with no negative issues for the final loaves. A point to note is that this makes TWO loaves, that was not made super clear in the procedures of the original recipe but was mentioned at the beginning before the ingredients. You can feel free to half it and make one, but trust me that making two is a good idea as the first one will probably not get to stop cooling before it is devoured. My children (2 and 4) beg me to make more of this stuff.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon baking powder
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini (I use yellow summer squash in mine)
1 cup chopped walnuts (optional)
- Preheat oven to 350 degrees F (175 degrees C).
- In a Large bowl. Sift together flour, salt, soda, cinnamon, baking powder.
- Beat eggs. Add oil and vanilla and beat till well mixed and even colored. Add sugar and mix until even. Add zucchini to egg mixture and stir well. Add to dry ingredients, mixing well. Pour into 2 ungreased loaf pans.
- Sprinkle Walnuts across both pans and, using a fork or toothpick, gently press into the batter. Do this until you feel you have enough walnuts spread throughout. (alternatively you can mix the nuts into the batter before pouring but I find this works better and makes for a better disbursement)
- Bake at 350 degrees F (175 degrees C) for 1 hour.
- Serve warm or wrap and store for later.
After making 6 batches over the course of two weeks I have found that the best way to handle the bread after it is cooked is to let it cool in the pan until the top is cool enough to handle but still quite warm.
Then, using a butter knife or an awesome spread knife if you have one, gently separate the bread from the pan, including as much of the bottom as you can without damaging the loaf. Put you hand on the top of the loaf, invert the pan and gently remove the loaf from the pan Be careful as the bottom will still be hot enough to burn probably.
Immediately put it into a gallon zip lock and remove as much air form the bag as possible. As the loaf cools it will vacuum seal itself and retain the moisture and should be good for a couple of days without drying out.
Alternatively, for longer storage or because you don’t want to mess with it, let it cool in the pan until it is easy to handle, this will also make it less fragile as it gives the loaf time to set, use a knife to separate the loaf from the sides invert the pan and gently tap it until the loaf falls out then wrap it in plastic wrap, tin foil, or put it into a container as is your preference.