Zucchini Bread from CookShop

Hilary and Erin moved into their delightfully mini and adorable new house this week, so of course I wanted to present them with a homemade baked good to welcome them. Summer squash just showed up at the market last Saturday, so it's finally time for zucchini bread! This is my go-to recipe, gleaned from the CookShop program I ran a few years ago at CASES in New York. Easy, quick, makes two loaves at once (I usually halve the recipe and do a single loaf at a time). This page in my CookShop recipe binder is splattered and dripped on and wrinkled more than any other page. Good stuff for a housewarming treat.


CookShop Zucchini Bread

3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 tsp vanilla extract
2 cups shredded raw zucchini
3 cups flour
1/4 tsp baking poweder
2 tsp baking soda
1 tsp nutmeg
2 tsp cinnamon
1 tsp salt


Beat together the eggs, sugar, oil, and vanilla. Add the zucchini and set aside.


In another bowl mix the flour, baking powder, soda, nutmeg, cinnamon, and salt. Add the flour mixture to the zucchini mixture and mix well.

Pour into 2 greased loaf pans. Bake for 1 hour at 350F. Remove the breads from the oven. Cool for 10 minutes before serving.


Also, to make muffins:: Spoon 1/3 cup of batter into each cup of a 12 count greased muffin tin. Bake 20 minutes, or until muffins are risen and golden, and a tester inserted into center comes out clean. Cool for 10 minutes before serving.