The weather outside may be frightful, but the zucchini bread is so delightful. Zucchini bread is great anytime, and I’ve never met a person who didn’t love it. I like to serve a nice warm loaf to guests for breakfast. The leftovers, if you have any, are great for snack or dessert.
I felt inspired on Christmas to head out to Nashville’s Room in the Inn to volunteer to serve and celebrate with the homeless. I decided against it, thinking that many others had the same idea and wouldn’t it be better to wait a week or so until the holidays are over and there isn’t a storm of volunteers. So today, I made zucchini bread, miniature loaves to warm the souls of the homeless who surely would benefit to ending the old year and starting the new year with a little homemade treat. I hope that sometime in 2011 that you will do the same.
Zucchini Bread Recipe Makes 1 loaf, or 7 miniature loaves
1 cup canola oil
2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all purpose flour
1 tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
- Preheat oven to 350 degrees. Grease 9 X 5 loaf pan.
- In large bowl, combine all dry ingredients except the sugar.
- In a separate large bowl, beat eggs until light and frothy.
- Mix oil and sugar into the eggs.
- Mix zucchini and vanilla extract into the egg mixture.
- Mix dry ingredients into egg mixture.
- Pour batter into pan and bake about 1 hour, until toothpick comes out clean.