Zucchini Bread

30 Aug

You know those times when it seems like you can’t walk outside without picking three zucchinis the size of your calf?

When the produce is taking over your kitchen counter?

When feeling anything remotely prickly makes you think “Ack! I’m being attacked by a zucchini!

When you dream about squash?

When the only constant in your life is the green vegetable you’ll be having with dinner?

When you start conversations with “Hey, you totally need half a dozen zucchinis, right? ‘Cause I’ve got a trunk-ful to get rid of.

No one?


Well, that’s been the story of my life this month (slight exaggeration).  Luckily I like zucchini. I like it steamed.  I like it grilled with olive oil, salt and pepper.  I like it sauteed. I have occasionally been known to nibble on raw zucchini (with ranch).

Also luckily, twin1’s superoutrageouslytall bf’s mother entrusted us with her supersecret ultradelicious zucchini bread recipe.

Zucchini Bread

3 eggs

1 cup vegetable oil

2 cups sugar

3 cups shredded zucchini (or other squash)

1 tablespoon vanilla extract

3 cups flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 cup chopped nuts

Coarse sugar for topping

Pre-heat oven to 325°F . Grease two 5×9 inch loaf pans.

Beat eggs until light and foamy. Add the oil, sugar, zucchini and vanilla;  mix well. Add flour, baking powder and soda, salt, cinnamon, and nuts, mix until fully incorporated. Pour into prepared pans. Sprinkle tops with coarse sugar.  Bake for about 1 hour, or until a toothpick inserted in the center comes out with few moist crumbs.

A close-up of the lovely crackled top.

Adapted from Sheri Bruhn’s recipe 

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