Because the World Needs Another Zucchini Bread Recipe

Zucchini bread seems to have gotten really popular lately. I guess a lot of people have started growing their own gardens and zucchini often make more than any family can consume or give away. That was my motivation when I pulled out my copy of Mountain Elegance, put together by the the Asheville Junior League. This particular recipe is very cinnamony.

Zucchini Bread

Yield: Two Loaves
Prep: 20 mins
Baking Time: 60 mins

Ingredients

3 cups flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs, beaten
1 cup sugar
1 cup packed brown sugar
1 cup vegetable oil
1 tablespoon vanilla
2 cups zucchini, grated (shoutout to my new box grater that made this process a dream!)

Directions
Mix flour, cinnamon, salt, baking soda, and baking powder.  Set aside.  In a large bowl, thoroughly beat eggs, sugar, brown sugar, oil, and vanilla (I used a stand mixer!).  Stir in sifted ingredients.  Blend in grated zucchini.  Pour into two greased standard loaf tins.  Bake at 325 for 60 minutes.

Also, I wanted to show off my new and much beloved tea towel made by the fine folks at Double Dutch Press in Athens.  Their tea towels are adorable and their prints are pretty cool too! Check it out!

I feel like it’s also important to add that Mrs. B. G. Powell gets all the credit for this recipe! Thanks Jeanne!