DAY 35 - Zucchini Bread

If I know we're coming up on a long stretch of hectic days (like Thanksgiving and Black Friday weekend) I like to make several batches of 'quick' breads. They are perfect grab and go snack for a busy morning, a long car ride, or even some worn out shoppers.

Nutty Zucchini Bread

3 cups flour

1/2 cup sugar

1/2 cup brown sugar

1 tsp Baking soda

1 tsp baking powder

1 tsp cinnamon

1 tsp salt

1 cup chopped walnuts

4 eggs

3/4 cup vegetable oil

2 cups shredded zucchini

1 tsp vanilla

Heat oven to 350 degrees. Spray 2 loaf pans with cooking spray.

Combine flour, sugars, baking powder, baking soda, cinnamon, salt, and walnuts in a large bowl. Make a large well in the center of the flour mix.

In a different bowl, whisk eggs, oil, zucchini, and vanilla. Pour egg mixture into well in dry ingredients, stir until evenly moistened. Divide between pans and bake for 40 minutes or until pick comes out clean.

Cool on wire rack for 10 minutes, then remove from pan to continue cooling.

These make perfect gifts!

Try this...

*Wrap a loaf of bread in waxed paper, then add a strip of colored tissue paper and a ribbon around the middle. Place the wrapped bread in a new loaf pan and give with a copy of the recipe.

*Instead of a large loaf, make a batch of mini breads.

*Make some Honey Walnut Butter by mixing 1 stick of butter, 1 tablespoon of honey, and 1 tablespoon of finely ground walnuts. Chill the butter for at least one hour, then scoop into a pretty container to give with a basket of mini breads.