When we were gifted with several lovely, delicious and enormous zucchini by the Elfgirl’s great-grandfather, I had my hands full grating and slicing. After many helpings of most excellent zucchini noodles, I began to think that zucchini bread should figure prominently in our diet. Since the ill-timed death of our oven, I have not been able to make this scrumptious loaf. However, I thought some of you might enjoy the recipe as well. Knowing that many of you are in more temperate climes, you are most likely just arriving at the zenith of your zucchini harvest and are looking for more ways to prepare your bounty. I hope you enjoy this recipe.
2 cups all purpose flour
1 cup whole wheat flour (or, 3 cups ww pastry flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar (1 cup brown, 1 cup white)
1/2 cup vegetable oil
1/2 cup milk (may substitute buttermilk, in which case, omit lemon juice)
2 tablespoons lemon juice
1 tablespoon cinnamon
1 tablespoon vanilla
2 cups shredded zucchini
Preheat oven to 350 F. Grease two loaf pans. Mix together all dry ingredients. Beat eggs, oil, vanilla, lemon juice and milk together. Stir wet ingredients into dry. Bake 50 to 60 minutes or until toothpick inserted into loaf comes out clean.