Zucchini Bread

By Hklbrries

"Do you want to clear a room? Mention you have extra zucchini. It seems that everyone who grows it always has extra to give away. That's why Lancaster, PA, residents Tom and Ruth Roy (both avid holiday creators) proclaimed an official day in honor of this prolific producer: National Sneak Some Zucchini onto Your Neighbor's Porch Night, August 8.

Zucchini can be found year-round in any grocery. It's low in calories, high in fiber and contains beta-carotene, vitamin C, folic acid, calcium, potassium and phosphorous. For home gardeners, four to six plants will produce enough zucchini to feed a family of four.

Here's a basic recipe to help you use that extra zucchini and spare your neighbors from receiving a visit from the zucchini fairies."

Story and recipe by Cindy Kerschner, a food writer in Schnecksville, PA

Ingredients

• 3/4 cup vegetable oil
• 1 1/4 cups sugar
• 3 eggs, beaten
• 1 3/4 cups shredded unpeeled zucchini (do not drain)
• 2 cups all-purpose flour
• 1 1/4 tsp baking soda
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon

Details

Servings 10
Adapted from relishmag.com

Preparation

Step 1

Preheat oven to 325 F. Spray a 9-by-5-inch loaf pan with cooking spray and dust with flour.

Combine oil, sugar, eggs and zucchini in a large bowl. Combine remaining ingredients in a separate bowl; gradually add to zucchini mixture. Beat 3 minutes with mixer on medium speed. Scrape batter into prepared pan. Bake 1 hour, or until knife inserted comes out clean.

Nutrition Information:
Per (1/2-inch) slice
170 calories
10 g fat
35 mg cholesterol
3 g protein
21 g carbohydrates
0 g fiber
310 mg sodium