One of the best things about summer in New Hampshire is fresh veggies. Whether you grow your own or head to one of the many Farmers Markets around the state, summer time is great for eating healthy.
Our garden contains several squash plants including one zucchini plant. We didn’t really expect the squash plants to take off like they did, but we are currently getting more zucchini than we know what to do with.
So, in the spirit of summer and eating healthy, I am sharing my favorite (not so healthy) recipe for zucchini bread, because after eating zucchini every night for dinner, I’ve decided I’ve had enough healthy for now.
This recipe makes two loaves at time. Eat one and freeze the other for later. Though once you taste this yummy treat, you may end up eating both of them.
3 C. Flour
2 C. Zucchini
1 C. Oil
2 C. Sugar
3 Tsp Vanilla
1Tsp Baking Soda
3 Tsp Cinnamon
½ Tsp Baking Powder
½ – 1C. Nuts (optional)
Use food processor and chop zucchini to a fine pulp. Mix dry ingredients in one bowl. Using a mixer, mix wet ingredients then slowly add dry ingredients.
Fill two greased loaf pans ¾ full. Bake at 325 degrees for one hour or until toothpick inserted in center comes out clean.