july: summer squash

zucchini bread

Prep time: 15–20 mins | Bake time: 60 mins
Difficulty: Easy | Serves: 12–16

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp vanilla extract
2 cups grated zucchini
¾ cup grated carrot
1 cup chopped walnuts

Preheat the oven to 350°F. Spray the bottoms of two 8 x 4-inch loaf pans with non-stick cooking spray. Line the bottoms with pieces of parchment paper. Spray entire pans. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl. Beat eggs, oil, sugar, and vanilla together in another large bowl.

Add the sifted dry ingredients to the wet mixture. Mix until blended, but not further. Gently stir in zucchini and carrots until well combined.

Pour batter evenly into the two prepared pans. Sprinkle chopped nuts on top of batter. Bake for 40 to 60 minutes or until testing skewer inserted in the center comes out clean. Cool in pans on rack for 20 minutes. Remove breads from the pans and let them continue to cool. Serve warm if possible.