Zucchini Bread

Happy National Zucchini Day! One of our favorite ways to enjoy zucchini around the Braswell Family Farms office is baked into a warm, slightly sweet loaf of bread. The recipe below is James Beard's very own, thank you Epicurious for making it available to us!

• Yield: 2 loaves

• Prep time: 15 min

• Cook time: 30 min

• Total time: 45 min.

Ingredients

• 3 Braswell Family Farms eggs

• 2 cups granulated sugar

• 1 cup vegetable oil

• 2 cups grated, peeled raw zucchini

• 3 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/4 teaspoon double-acting baking powder

• 3 teaspoons ground cinnamon

• 1 cup coarsely chopped walnuts

Directions

1. Preheat oven to 350 degrees F.

2. Beat the eggs until light and foamy.

3. Add the sugar, oil, zucchini, and vanilla and mix lightly but well.

4. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture and stir until well blended.

5. Add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans.

6. Bake for 1 hour. Cool on a rack and enjoy!