Currently baking up a storm as I am at home with a fully stocked kitchen! This week I made Zucchini Bread from the Morning Glory Farm Cookbook (the farm and farm stand we visited on Martha’s Vineyard). It was almost as good as the bread we bough from the farm, almost.
Zucchini Bread via Morning Glory Farms
2 ½ cups shredded zucchini 1 cup vegetable oil 3 eggs 1 teaspoon vanilla 2 cups sugar 3 cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon
Preheat oven to 325 degrees and spray two 9×5 inch pans with nonstick. Shred the zucchini and place it into the stand mixer bowl. Add vegetable oil, eggs and vanilla and mix. Once creamed add in sugar. In a separate bowl combine flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the mixture. Mix batter until it is well blended. Pour and divide evenly into the two pans. Bake for 50-60 minutes. Enjoy!