Zucchini is one of those vegetables that just signifies summer (or late spring) for me. I love using it in kabobs, stir-fries, and bread. Zucchini bread is great for breakfast, lunch or dinner! Martha Stewart even suggests you use zucchini bread as a base for chicken salad for hors d'ouevres.
It's not only versatile, but it's good for you! Zucchini is not only a source of Vitamin C, but also has good amounts of folate, potassium, and vitamin A.
Zucchini Bread (makes 2 loaves)
- 3 eggs
- 1 & 3/4 cups sugar
- 3/4 cups plus 2 T vegetable oil
- 2 & 1/2 cups grated zucchini (a food processor with a fitted blade works very well for this)
- 2 & 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 tsp cinnamon
- 1 cup chopped walnuts
- 2 T walnut oil
Spray 2 loaf pans with cooking spray.
In a large bowl, beat eggs with a whisk for 2 minutes, until light. Beat in the sugar. Stir in the zucchini, vegetable oil, and vanilla and incorporate well.
Sift the dry ingredients into the bowl with the wet ingredients, a bit at a time. Stop and stir to incorporate every so often. Add the nuts and walnut oil.
Pour mixture into the prepared pans. Bake for approximately 1 hour. Cool on baking racks before you remove from loaf pans.
Slice, serve, and enjoy!