Zucchini Bread

Any kind of summer squash makes great “zucchini” bread.  It’s one of my favorites in the summer, because I feel like I’m getting something healthy in my sweets.  And it’s another way to use the squash harvest.  In this particular one, I added 1/2 cup cocoa, cut the oil back, and added 1 can of black beans (drained, rinsed, and pureed).  The taste was rich and delicious, with more fiber and protein.

Zucchini Bread

Zucchini Bread

Ingredients

  • 3 cups grated zucchini, and placed in strainer to drain
  • 3 cups flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 TBSP ground cinnamon
  • 1 1/2 cups canola or coconut oil
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 1 TBSP vanilla
  • 4 eggs, room temperature

Instructions

  1. Heat oven to 350.
  2. In a medium bowl, combine flour, salt, baking soda, baking powder, and cinnamon. Set aside.
  3. In the large bowl of an electric mixer, combine oil and sugars. Mix in vanilla. Add eggs one at a time, beating well after each addition.
  4. Add flour mixture in 3 parts. Be careful not to overmix the batter once you start adding the flour.
  5. Stir in the drained squash.
  6. Place mixture in a greased baking pan.
  7. Bake about 1 hour or until center is set.
  8. Note: I use the processor grater disc with the smallest holes to grate the squash.
http://www.centexcooks.com/zucchini-bread/