I’m up at 4:45am most days, you guys. So I’m pretty much done by 9pm (at the very latest.) Paul stays up way later.
But last night, he was exhausted and I was wired. Which meant he went to bed early…and I stayed up, getting through my TiVo list of shows that he has no interest in.
So I binge-watched Celebrity Apprentice. And I polished off the last of the girl scout cookies. There was also a slice left of this zucchini bread. I ate that, too. And didn’t go to bed until 1am.
It was all a train wreck.
I felt so dirty afterwards.
And now I’m very tired today.
And out of zucchini bread.
There’s nothing like a good quick bread. I think everyone should have one in their arsenal. This is mine! – with zucchini and walnuts being one of my favorite variations.
I almost always have a loaf in the freezer as back up. Like for times when I stay up until 1am and finish off the first loaf.
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 3 teaspoons vanilla
- 1 cup chopped walnuts
- 2 cups shredded zucchini , excess water pressed out
Preheat oven to 325 degrees F. Coat 2 loaf pans with nonstick cooking spray. Set aside.
In a large bowl whisk together the dry ingredients.
In a medium bowl whisk together eggs, oil, sugar, and vanilla until incorporated. Stir in walnuts and zucchini.
Add wet ingredients to the dry ingredients and mix well.
Pour equally into the loaf pans and bake for 1 hour.
Carefully turn your cake bread out of pans and let cool. Slice and enjoy!
optional: cool second loaf completely, wrap in tinfoil and place in a freezer-safe ziploc bag; freeze for up to a month.
from my A-Z Bread here