Easy and Awesome Zucchini Bread
At this point in the summer our backyard garden is in full production, especially the zucchini and summer squash plants. If you've got too much zucchini on your hands, or if you find one of those monster squash hiding out among the leaves, use it to make some delicious zucchini bread!
Just be careful what you call it around your kids, in case any of them are zucchini-phobic. (I promise they won't know that there's any squash in it.)
This recipe is super easy and makes two loaves. If that seems like too much, don't worry—it freezes well, and neighbors, family, friends, and even teachers all love the gift of a fresh-baked loaf of zucchini bread (probably better than gifts of your excess zucchini).
Makes 2 loaves
Prep time: 10 minutes
Cook time: 1 hour
Ingredients
- 3 1/4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 3 cups white sugar
- 1 cup canola oil
- 4 large eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini
- 1 teaspoon lemon juice
- 1 cup chopped walnuts
Directions
Preheat oven to 350ºF. Coarsely grate zucchini with a box grater or food processor. You'll need 2 to 3 medium zucchini to get the 2 cups of shredded squash called for in this recipe.
In a large mixing bowl, whisk t flour, salt, baking soda, spices, and sugar. In a separate bowl, mix together oil, eggs, water, zucchini and lemon juice.
Mix the wet ingredients into dry, then gently fold in walnuts. Bake zucchini bread in 2 standard loaf pans, sprayed with nonstick cooking spray, for 1 hour, or until a toothpick inserted in the middle of a loaf comes out clean.
