Zucchini Bread

Ahhh...That time of year when zucchini is on the vine and growing more abundantly each day. We love zucchini at our house. Whether it's in bread or cake, added to an omelet, or cooked as a side vegetable, we love it all.

Today I decided to make zucchini bread. I found this recipe on Everyday Food Storage (see side bar) and I liked the fact that it used whole wheat flour.

First you mix the wet ingredients.

Mix the dry ingredients in a separate bowl. Combine the two together and then add the grated zucchini. Add nuts on top before baking.

I doubled this batch. Now it's ready for neighbor gifts. It seems I always have someone I want to thank for things they have shared with me.

Zucchini Bread

1/4 C. butter, at room temperature

1/4 C. vegetable oil, or 1/4 C. applesauce

1 C. light brown sugar

1 1/2 C. whole wheat flour

1 1/2 tsp. ground cinnamon

pinch nutmeg

1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 egg

1 1/2 C. shredded unpeeled zucchini

1/2 C. walnut pieces

1/2 tsp. lemon zest *you don't have to do this but it adds a nice flavor. Make sure you don't grate the while skin underneath the lemon peel because it adds a bitter flavor.

Preheat the oven to 350 degrees. Grease a loaf pan with 1 tsp. of butter.

In the bowl of an electric mixer, combine the butter, oil/applesauce and sugar. Cream the mixture until smooth. In a separate bowl combine the flour, spices, baking soda, baking powder and the salt. Set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 C. at a time until all is incorporated and the batter is smooth.

Fold in the zucchini and lemon zest into the batter.

Pour the batter into prepared pan and sprinkle the nuts on top. (this toasts the nuts and adds a fabulous flavor). Bake 55-60 minutes or until golden brown, or when skewer inserted in the center comes out clean.

Remove from oven and cool for 10 minutes before serving. Serve the bread warm and with butter.