Recipe: Zucchini Bread

two loaves of zucchini bread in pans

Need an idea for what to do with extra summer squash? Try baking a moist and fluffy zucchini bread studded with bits of walnut. It’s a great way to use the bounty from your garden or the Lenexa Farmers Market. (Get adventurous and try using duck eggs from JET Produce and Meats. The larger yolks help baked goods rise higher.)

Ingredients

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 cups all-purpose flour
3 eggs 
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoon vanilla extract
2 cups grated zucchini 
1 cup chopped walnuts (optional)

Directions

  1. Heat oven to 325 degrees F. Butter or spray two 9 x 5-inch loaf pans.
  2. Sift flour, baking soda, baking powder, salt, cinnamon and flour together in one bowl. 
  3. Mix eggs, vanilla extract, sugar and vegetable oil together in a separate bowl.
  4. Add flour mixture to liquid ingredients and fold together. Once thoroughly combined, add zucchini (and optional walnuts).
  5. Pour into prepared baking pans and bake until thoroughly cooked and a toothpick comes out dry, approximately 40–60 minutes.
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