zucchini bread: part two.

You know back when I posted the zucchini cheddar bread I said I didn’t like sweet zucchini bread? Well I’ve changed my mind.



Last Saturday a guy at the farmers market gave me a whole bunch of free zucchini. Like, 8-ish. That’s a lot of zucchini. So I figured the best way to use it was try some new bread recipes, see if I could find one I could use for the farmers market. And since most people seem to prefer sweet zucchini bread, I gave in and tried it.



I was preparing myself to hate it. Which is stupid because I haven’t even had any in years. But I was sure I was going to have to spit it out. I’d built it up in my head, kind of like getting a shot at the doctor (I realize I’m crazy. haha).



But it was delicious! So moist, and not crazy, overpoweringly sweet. Kind of dense, but in the best way possible. And is was so, so easy to put together. Plus, it’s gorgeous. Dark brown and kind of rustic looking. I’m so glad I tried it again, it was so worth it. You should try it too!



Zucchini Bread
adapted from allrecipes.com

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

Stir together the flour, cinnamon, baking powder, baking soda, and salt.

In a large bowl or electric mixer beat the eggs well. Add the oil, brown sugar, zucchini, and vanilla. Mix well.

Lightly stir in the flour mixture. Add raisins and nuts, if using.

Pour batter into a greased and floured 9 x 5 inch loaf pan.

Bake at 325 for 45 minutes, or until a toothpick inserted in the middle comes out clean.

Enjoy!