Zucchini Bread

Zucchini Bread

Ingredients:

• 3 cups all purpose flour

• 1/2 cup ground flax

• 3/4 tsp baking powder

• 2 tsp baking soda

• 1 1/4 tsp salt

• 2 tsp ground cinnamon

• 1/4 tsp nutmeg

• 4 large eggs

• 3/4 cup vegetable oil

• 1 1/4 cups granulated sugar

• 3 cups grated zucchini (with skin)

• 2 tsp vanilla extract

• 1 cup chopped pecans

• 1/2 cup cranberries or raisins, optional

1. Grease and flour 2 loaf pans.

2. Combine flour, ground flax, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.

3. In a large mixing bowl, beat eggs. Add sugar and oil and beat until sugar has dissolved. Mix in zucchini.

4. Stir in dry ingredients in small amounts until incorporated. (Note that this batter will have a more liquid consistency.)

5. Add vanilla, nuts and cranberries or raisins, if using.

6. Bake in a 350°F (325°F convection) oven for 1 hour. To test if bread is done, insert a toothpick in middle of bread, if it comes out clean, bread is done.

Yields: 2 loaves

Notes&Tips:

• It is that time of year when the garden is overrun with zucchinis and you have to find creative ways to make use of the harvest. In addition to making fritters, grilling, roasting and sauteing zucchini, this sweeter size of zucchini is a welcome treat. Have it for an afternoon snack with some refreshing iced tea or lemonade or as part of a healthy breakfast.

• When I first moved to the Midwest and had more zucchini than I knew what to do with, someone told me to make Zucchini Bread. I actually thought that she was joking. I never thought that I would like eating Zucchini Bread but it turned out so wonderful and tasty that I have been making it every since (21 years and counting!).

• Even if you don't like zucchini you will enjoy this bread. The zucchini is totally transformed that you do not even realize that it's in the bread.

• I have, as always, added nuts to this bread. I used pecans for this recipe but have used walnuts and pistachios at other times. Whatever nuts I have on hand will get used in this bread as it taste wonderful either way.

• To add more fiber to this Zucchini Bread, replace half or a third of the all purpose flour with whole wheat flour.