Cooking with Shorti

Every summer we get slammed with a ton of Zucchini. This year I found a Zucchini Bread recipe and kinda of made it my own. I use almost all organic ingredients and I like to change things up from other recipes. I have shown in this recipe how to make this bread. The nice part you get 2 loaves instead of just 1.

• 3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 teaspooon vanilla
• 2 cups coarsely grated organic zucchini (loosely packed)
• 2 cups organic  flour
• 1 teaspoon organic cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped organic walnuts or pecans (optional)

Preheat oven to 350°F.

In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 teaspoon of vanilla. Beat until thick and lemon colored. Stir in zucchini.

In a medium bowl, whisk together to combine 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder and 1 teaspoon salt. Stir dry mixture into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired.

Spray two bread loaf pans with Baker’s Joy or PAM Butter nonstick spray. Pour batter into pans.

Bake for about 1 hour or until done. Towards the end stick a knife through the center and if it comes out clean it is done.

Allow the loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack.

To keep them extra moist I wrap them in cling wrap then foil and put in the fridge. I have found and many of the people who have eat my zucchini bread enjoy it cold from the fridge.