Recipe: magically delicious zucchini bread

20120908-114517.jpgI’ve never been a fan of zucchini- or any other type of squash, for that matter. The unfortunate…squashy… texture gets to me. We’ve gotten a lot of squash in our CSA over the past few weeks, though, and something had to be done with it. This recipe for zucchini bread, though, was a total game changer. The flavor is full of spice, and the texture is moist and almost cake-like. I could eat this bread every single day.

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp nutmeg
  • 1 1/4 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 3 tsp almond extract
  • 2 cups grated zucchini/other squash
  • 1 cup chopped walnuts

Preheat the oven to 325. Sift together the flour, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, beat the eggs, oil, vanilla and sugar until creamed. Slowly add the dry ingredients, beating continuously. Stir in zucchini and nuts. Pour batter into two greased 8×4″ loaf pans. Bake 40-60 minutes, or until knife inserted into center comes out clean. Cool in pan on rack for 20 minutes. Enjoy the mind-boggling goodness.

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