As another season draws to an end, as the kids go back to school, and as the evenings come sooner and sooner, many of us find ourselves with the last of our crop of summer veggies. I say “us” knowing full-well that I didn’t grow one thing in my garden this year. But look what are being built as we “speak”…
Yep. Those are three really big vegetable planter beds (and a fire pit). I’m including myself with you gardeners because I’m almost there! But I do have a father-in-law who has been more than generous with his crop this year. I know that there are lots of recipes for zucchini bread out there, but I came across this one this year and it’s really easy and really delicious.
So finish up the last of your zucchini before it’s time to start thinking about my Kitchen Witch’s Pumpkin Spice Bread for fall. Take a loaf or two to work, or drop some off at a friend’s house. Gift a loaf to your child’s teacher… Miss Binford, you’re getting some on Tuesday! And enjoy the last official days of summer before the wheel turns again.
Zucchini Bread (adapted from Magenta Griffith)
1 cup vegetable oil
2 cups sugar
1 tsp vanilla
3 cups flour
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
1 tsp cinnamon
2 cups grated zucchini
½ cup mini chocolate chips (optional, and I haven’t tried, but yum!)
Grease and flour 2 loaf pans (about 8½ x 4½ inches). Preheat oven to 350 degrees F. Combine the eggs, oil, sugar, and vanilla. Mix the flour, baking soda, baking powder, salt, and cinnamon, and add to the egg mixture. Stir until the dry ingredients are mixed in, add the zucchini and mix until all are evenly distributed. Add chocolate chips, if using, and blend briefly to distribute them through the batter. Divide evenly between the pans. Bake for 1 hour, cool on a rack for 15 minutes, then run a knife around the edges and unfold onto the rack. Let cool completely before serving.