Zucchini Bread

You can get zucchini for a steal at Superstition Market right now. Which means I'm buying WAY more than we could ever eat. BUT, as it turns out, you can freeze grated zucchini! Which means you can have zucchini bread all year round! Yay!

Bread:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 heaping cups grated zucchini
2 teaspoons vanilla extract
3 cups all purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional)

Streusel (because adding that much oil and sugar to a vegetable doesn't make this unhealthy enough):
3/4 cup brown sugar
1/2 cup flour
4 tablespoons melted butter
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Throw it all together in a bowl. I like to squish it around a bit with my hands so you get some lovely little clumps.


Preheat oven to 325 degrees. Grease and flour 2 8.4 inch loaf pans.

In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, salt, and nuts. Stir into egg mixture. Divide batter into prepared pans. Top with streusel mixture.

Bake for 50-60 minutes or until done.


Kayla's Notes, or, What I've Learned Through Trial and Error Using This Recipe, or, Things You All Probably Already Know But I'm a Little Slow:

-Beat the eggs on high for a long time. Underbeating makes the loaves flat

-Grate the zucchini (skin, seeds and all) right before you add it to the batter. If its left out for long, it starts to lose some of the moisture and it makes for a drier bread. Which doesn't taste as good.

-This makes for really good mini muffins. I use mini muffin paper liners in a mini muffin tin and bake for about 15 minutes. I usually get one loaf and about 3 dozen mini muffins per batch, depending on how generous I've been with the batter.

-Home teachers really like mini muffins.