CSA Recipe Week 5

Sweet Zucchini Bread

Modified from “The Joy of Cooking ”

1 1/2 C. All Purpose Flour (or you may substitute 1/2 cup of AP for whole wheat pastry flour)
1 t. baking powder
1 t. baking soda
1/4 t. ground cinnamon
1/4 t. freshly grated nutmeg
3/4 C. sugar (set 2 T. of this sugar aside for mixing with zucchini)
2 large eggs, beaten
1/2 C. vegetable oil
1 t. vanilla
1/2 t. salt
2 C. grated zucchini
1 1/2 C. chopped walnuts or pecans

Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan. Toss grated zucchini with 2 T. of the sugar and let sit in a colander in the sink for about 10-15 minutes to drain. Meanwhile mix together dry ingredients in one bowl, and wets in another. After 10-15 minutes, squeeze the grated zucchini of all excess moisture. Stir the dry ingredients into the wet. And then swiftly mix in the drained zucchini and nuts. Blend just enough to combine, do not over mix. Pour into greased pan and set in oven to bake for about 45 minutes. Test with a toothpick or cake tester for doneness. Cool for 10 minutes in the loaf pan, and then turn out onto a wire rack to complete cooling.