Monday Munchies

The two most popular kinds of quick breads are banana bread and zucchini bread. I used to love banana bread, but the first time I had zucchini bread, I was converted! Zucchini bread is an excellent way to get a little veggie into your day, and it is yummy besides. Also, zucchini bread is spiced, which gives it a more interesting flavor than banana bread, which is basically a pound cake with bananas in it.

This recipe, is super easy and fast, using one bowl. It is an easy way to use up your summer garden surplus, and it makes great gifts and potluck contributions. It is highly customizable, and you can easily make it vegan by substituting egg replacer for the eggs. You can also make it healthier by using wheat flour, and reducing the sugar and oil, without sacrificing the taste.


Zucchini Bread

3 c. shredded zucchini (about 2-3 medium)
1 2/3 c. sugar
2/3 c. vegetable oil
2 t. vanilla
4 eggs
3 c. flour
2 t. baking soda
1 t. salt
1 t. ground cinnamon
1/2 t. ground cloves
1/2 t. baking powder
1/2 c. nuts
1/2 c. raisins

Move oven rack to lowest position, so that the tops of the pans will be in the center of the oven. Preheat oven to 350°. Grease bottoms only of two loaf pans, or one 9 x 13 casserole.

Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients except nuts and raisins, mix well. Add nuts and raisins, pour into pans. Bake loaf pans about an hour, or casserole about 1hr 20 minutes, or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan, then turn out and let cool completely. Wrap tightly and store at room temperature.