Garden Zucchini Bread
Every Iowa gardener has more zucchini than they know what to do with by August. This moist, spiced loaf is the answer.
Ingredients
3 cups all-purpose flour 2 cups grated zucchini (about 2 medium) 1 tsp salt 1 tsp baking soda 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground nutmeg 3 large eggs 1 cup vegetable oil 1 cup granulated sugar 1/2 cup brown sugar, packed 2 tsp vanilla extract 1 cup walnuts, chopped (optional)
Instructions
Preheat oven to 350°F. Grease and flour two 8x4-inch loaf pans. Grate the zucchini and squeeze out excess moisture with a clean towel. In a large bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. In another bowl, beat the eggs, oil, both sugars, and vanilla until smooth. Stir the grated zucchini into the wet mixture. Fold the wet ingredients into the dry just until combined; do not overmix. Fold in the walnuts if using. Divide the batter evenly between the two loaf pans. Bake 50-60 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pans, then turn out onto a wire rack to cool completely.
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