Zucchini Bread

It’s STILL all about zukes at the Frog & PenguINN garden. And with lots of summer zukes comes recipes for Zucchini Bread .  I’ve posted two variations – chocolate chip zucchini bread and cheddar-zucchini bread – but no basic Zucchini Bread recipe. Here it is. Add nuts and/or raisins if you prefer. This recipe  is from The Victory Garden Cookbook,  which is my favorite (and only) veggie recipe book.
Zucchini Bread
In this version, draining and squeezing the zucchini makes it less moist but also less sweet. Serve with or without butter.  Preheat oven to 350. Grease and flour 9x5-inch loaf pan.

• 1 lb zucchini (2 cups when drained)
• ½ tsp salt
• 2 ¾ C flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• 3 eggs
• 1 C sugar
• ½ C vegetable oil
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Grated rind of 1 lemon (optional)
• 1 C chopped walnuts or pecans or golden raisins (optional)

1. Wash, trim and coarsely grate zucchini; salt, drain and  squeeze dry. You should have 2 cups of zucchini.
2. Sift together flour, baking powder, baking soda, cinnamon, and salt.
3. Beat eggs, sugar, and oil. Mix in lemon rind (if using), lemon juice, and vanilla. Beat in dry ingredients and stir in zucchini. Add nuts/raisins if using.
4. Pour into greased and floured 9x5-inch loaf pan.
5. Bake (350° oven) for 55-60 minutes until toothpick inserted in center comes out clean. Cool completely on wire rack.

Here’s a couple of before and after photos.