Mmmm, Zucchini Bread

We saved up our zucchini from last week’s and this week’s farm share from Cooper’s Farm and decided to make some zucchini bread.

8 cups of pre-shredded zucchini :-)

Here’s the recipe we ended up using (shortened here for 2 cups of zucchini instead of 8 cups, though – we bake a lot) …

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

1. Preheat oven to 325 degrees Fahrenheit ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder and salt; stir into the egg mixture. Divide batter into prepared pans.

Optional
We decided to make chocolate zucchini bread too. If you want to make some, add 1 cup of melted chocolate chips and another 1/2 cup of un-melted chocolate chips and mix them through just before you divide the batter into the loaf pans

Bake for 60 to 70 minutes, or until done.