Zucchini Walnut Bread

This is my attempt to use all the zucchini I bought. It was on sale so I bought more than a family of three can comfortably eat! We had so much that Beck would finish the descriptions of dinner with "and zucchini!" As in, we are going to have chicken, rice and Beck would add "let me guess, ... and zucchini."

So anywho, found a good recipe for zucchini nut bread. It uses two zucchinis and it makes two loaves. We usually eat about 1/2 a loaf and Aaron takes the rest to work to stock the lunchroom. I love any chance I get to bake and use my new stand mixer! I really like using my mixer, but it is dangerous to have baked goods about the house, so this is a good arrangement for all involved!

Zucchini Walnut Bread

Ingredients:

• 2 cups finely grated zucchini (about 2 zucchinis)
• 1 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 1/4 teaspoon almond extract
• 1/4 teaspoon rum extract
• 3 cups flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground anise
• 1 cup chopped walnuts

Directions:

• Preheat oven to 350 degrees. Grease two loaf pans and line with parchment paper and grease paper
• Mix sugars, oil and eggs together
• Add extracts and mix
• Sift all dry ingredients together and add to mix in 3 increments
• Fold in zucchini and walnuts
• Divide batter between loaf pans
• Bake for approximately 1 hour 10 minutes.
• Check for doneness via a toothpick or other tester
• Cool ten minutes, then invert on wire rack and remove parchment paper

This is yummy bread and yet another way to get Beck to eat vegetables. Small victories!