This is the first time in about five years that I haven’t had zucchini growing in my own garden. But I’ve been getting tons and tons of zucchini from my CSA. So I’m still standing in my kitchen, scratching my head and saying “what am I going to do with all this zucchini?!?!”. So of course, I had to bake up some Zucchini Bread.
I have been itching to make Zucchini Bread for a while now, but the weather was not cooperating. We had a real hot streak for a couple weeks and I couldn’t stand the thought of turning on my oven for long enough to bake bread. But we finally had a cool down, so I whipped up a slightly modified version of my mom’s recipe. Nothing fancy here. Just your classic Zucchini Bread loaded with nuts and dried fruit. For this version I used a mix of dried cherries and currants, because that is what I had on hand. But raisins and/or dried cranberries are also great choices. Same goes for the nuts. I used pecans this time, but walnuts are also fabulous. And if you want to indulge your sweet tooth, you could certainly throw in some chocolate chips….I won’t tell.
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups zucchini, grated
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- 3 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 cup chopped walnuts or pecans
- 1 cup dried fruit (cranberries, raisins, currants and cherries are all great)
- Pre-heat your oven to 325 degrees. Grease and flour two 8 X 4 inch loaf pans. Set aside.
- In the bowl of your mixer with the paddle attachment, lightly beat the eggs. Then add in the sugar, oil, grated zucchini and vanilla extract and beat until well combined.
- In a separate bowl combine the flour, cinnamon, nutmeg, salt, baking soda and baking powder. Add the dry ingredients to the bowl of your mixer, about 1/3 at a time, and mix until well combined. Stir in the walnuts and dried fruit.
- Pour the batter into your prepared loaf pans, dividing it evenly between the two pans. Transfer the loaf pans to your pre-heated oven and bake for 50-55 minutes, or until a toothpick inserted into the middle comes out clean. Remove the loaf pans from the oven and cool on a wire rack for 10-15 minutes. Then turn the zucchini bread out onto a wire rack and allow it cool completely before slicing. The zucchini bread can be wrapped in plastic wrap and stored at room temperature for several days.
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