Recently I have signed up to receive a CSA box every other week. For those who don't know, CSA stands for Community Supported Agriculture. You can purchase a share from a local farm who has the CSA program, and you will receive a box full of fruits and vegetables every week (or every other week for a half share). This week, I got three zucchinis in my box. While I wasn't sure about what to do with some of the vegetables that I wouldn't necessarily buy on my own, there was no question about what to do with the zucchinis - three batches of zucchini bread.
Zucchini bread is coveted in my family. It is always quick to disappear, so if I want any, I had better get to it before my siblings and my parents eat it up. Unfortunately, my mother doesn't make zucchini bread very often... usually only every couple of months or so.
Of course, when I moved out, zucchini bread was one of the first things I learned to make. It's such a perfect breakfast bread, and when there's a loaf sitting around, I often make a snack out of it.
Ingredients
- 1/2 cup oil
- 1 cup sugar
- 2 eggs
- 1 cup grated unpeeled zucchini
- 1 1/2 cups flour
- 1 1/2 tsp ground cinnamon
- 3/4 tsp soda
- 1/4 tsp baking powder
Cooking Directions
- Blend oil and sugar.
- Beat in eggs 1 at a time.
- Place zucchini in another bowl, fold in egg mixture.
- Sift flour, cinnamon, soda and baking powder together.
- Gradually add flour mixture to zucchini mixture.
- Mix well.
- Pour into greased 8x4" loaf pans.
- Bake at 325° F for 1 hr.