After being MIA all last weekend in the Bermuda triangle that makes up my stove, refrigerator and sink, I promised myself that I would stay out of the kitchen this weekend – practice getting a life.
My plans were thwarted when I remembered Wednesday’s CSA basket contained three zucchinis. What to do, what to do? I’ve been thinking a lot about quick breads lately (I think about food the way pre-teen girls think about Justin Bieber) – pumpkin spice, cranberry orange and banana nut breads. As soon as I remembered the squash languishing in my produce drawer, I was overtaken with dreams of baking Zucchini Walnut Bread into cute, mini-loafs. Okay, maybe just one recipe, but then the rest of the weekend is devoted to socializing and outdoor activities.
But wait, the food swap is next weekend! I still need to can the Chutney! Okay, only two recipes – Chutney and Zucchini Bread – and the rest of the weekend for normal pursuits.
Good Ol’ Fashioned Zucchini Bread*
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 T. ground cinnamon
1/4 t. nutmeg
1/4 t. clove
1 cup vegetable oil
2 & 1/4 cups white sugar
1 T. vanilla extract
2.5 – 3 cups grated zucchini
1 cup chopped walnuts
1. Grease and flour two 8 x 4 inch pans (or six mini loaf pans). Preheat oven to 325.
2. Sift flour, salt, baking powder, soda, and spices together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.
*adapted from Allrecipes.com