Mid-summer. A time of miserable heat and humidity, well, typically, and vegetables ripe enough to pick from the garden. While our temperatures have been mild, our garden has grown plenty of tomatoes and zucchini ready to pick. The challenge has been how to use all this extra produce.
Earlier this week, I made a fresh tomato sauce and turned a zucchini into pasta and on another night I made my cheesy zucchini rice. Despite that, I still have lots of zucchini (and tomatoes) left!
I plan on baking several loaves of zucchini bread over the next few days with the remaining zucchini. Growing up, I looked forward to eating my mom’s zucchini every summer. It was moist and delicious! Now, I make it every summer. I hope to teach my girls how to make it when they get older.
As the oven preheats to 325°, I whisk together 2 eggs, 1 cup vegetable oil, 2 cups sugar, and 2 cups finely grated zucchini*.
Once everything is mixed together well, I add in 1/2 cup chopped walnuts and 1/2 cup raisins. I pour the batter evenly into 2 greased and floured loaf pans. I bake the zucchini bread for an hour, checking if it is done with a toothpick in the center.
*You can grate it to the consistency you like. I prefer finely for my bread.
- 2 eggs
- 1 C. vegetable oil
- 2 C. sugar
- 2 tsp vanilla
- 2 C. grated zucchini
- 2 C. flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/c C. chopped walnuts
- 1/2 C. raisins
- Whisk together eggs, oil, sugar, and zucchini.
- Add salt, baking soda, baking powder, and cinnamon. Mix it.
- Slowly add (and stir) in the flour.
- Stir in walnuts and raisins.
- Pour the batter evenly into 2 greased and floured loaf pans.
- Bake for 1 hour (check to see if it done using a toothpick in the center. It should come out clean).