Insider's Kitchen

No.175 (11/12/10)

Zucchini Bread

By Robert Finley
Staff Writer

There are many fruits and vegetables that can be incorporated as ingredients into loaves of bread. Bananas, pineapples, carrots, you name it, there’s probably a recipe to make bread out of it. This summer, my family has been hard at work growing all sorts of goodies in the backyard, and the one thing we had an abundance of was zucchini. I'd never had zucchini bread before, but it turns out that it is a delicious treat for any time of the day. Here’s the specifics, courtesy of

- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. 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.
4. 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.

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