Zucchini Bread

The other day my roommate came home with a Veggetti. Have you ever seen one before? They are perfect for making spaghetti squash, which was what she was cooking up that night. Well, I decided I needed to give this Veggetti a try because it looked kind of fun. And of course, I wanted it to be used to make something sweet and yummy. Hence the zucchini bread. When I told Dave I was making zucchini bread he looked at me like I was a crazy woman. Zucchini is usually what we grill up or put in pasta, but he had never had it in bread before. I told him that he’d be surprised and that he would like it and that it’s delicious enough to make all the banana breads and pumpkin breads jealous. This is the tasty recipe I used, and thank you, Veggetti.

• 3 cups of flour
• 1 cup of vegetable oil
• 2 cups of sugar
• 3 teaspoons vanilla
• 2 cups grated zucchini
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 eggs
• 3 teaspoons ground cinnamon
• A handful of chopped walnuts (if desired)

1. Preheat the oven to 325 degrees F and grease an 8×4″ pan.
2. In a large mixing bowl, mix together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt.
3. Add in the eggs, vanilla and sugar.
4. Thinly slice the zucchini using a Veggetti or grater and add it into the mixture. Also toss in the walnuts. Stir well.
5. Pour the batter into the greased pan and bake for an hour until golden brown. Use a toothpick to see if bread is fully cooked in the middle.
6. Once cooled, cut in slices and enjoy.