Zucchini Bread

I really like quick breads. They are so adaptable to so many varieties. And they are a great way to use frozen veggies prepared in the summer, but used in the fall, winter or spring. Just grate up some carrots or zucchini in the right measurements and pull them out, thaw and use in the off-seasons. It's also a great way to eat veggies when you might not otherwise feel like it. Sometimes, however, the recipes for quick breads have too much sugar for me. I have therefore gotten really good at that adaptability feature I mentioned above.

Quick breads are also versatile in that they can be baked into loaves of different sizes or muffins. They can be iced or glazed and served for desert, toasted or heated and served with sweet butter for breakfast. Or else, they make a great snack, too. They freeze well once made, although the smell of baking them in the colder months is always inviting. They make great hostess gifts when showing up at someone's house and a great to have on hand for an unexpected visitor.

I know I haven't put up too many recipes, but this seems a good one to put up. It is easy (what some might call a "measure and stir" recipe) and is a great way to use local or home grown vegetables. And anyone who grows zucchini is always looking for something to do with it!

Brown Sugar Zucchini Bread
Preheat oven to 350 degrees. Grease a loaf pan or other pans to use.

2 cups of flour (I often use 1 1/2 cups of white flour and 1/2 cup whole wheat flour)
1/2 cup brown sugar
1/3 cup white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt
1 cup oatmeal
1/2 cup walnuts (optional)
1/2 cup coconut (optional)
1/2 cup dried fruit (optional)
2 teaspoons vanilla
2/3 cup vegetable oil
3 large eggs
2 1/2 cups grated zucchini

Mix all dry ingredients in a large bowl. In a separate bowl whisk oil, eggs, and vanilla. Pour liquid into dry ingredients. Stir together. It will be stiff. Add zucchini. Fold grated zucchini into batter. It will be thick. Fill loaf pans or muffin tins half way. Bake for 25 minutes (for smaller pans) and check for doneness with tooth pick. If using a larger loaf pan bake for 40-50 minutes.

Cool on rack and enjoy!

This recipe is one I love because of the simplicity of the ingredients. I can use local flour and oatmeal, local and organic eggs, and lots of local or organic ingredients. It is sweet, but not too sweet. It isn't dry (even though I use less oil than the original recipe called for). And with a lot of cinnamon and ginger has a nice flavor, too. Yummy!