I had this one friend in college who made amazing zucchini bread. When Mr. Scrimp and I got married, I knew I had to get her recipe and make some, because we both love it so much. I altered it here and there (for instance, I added grated apple for a little extra sweetness and because I didn't quite have enough zucchini), took a bunch of pictures, and made two batches. It was the first thing I ever baked in our house. You can tell, because in the photos everything was mixed by hand in a salad bowl. What can I say? Everything else was still packed.
Ingredients: (makes two loaves)
- 3 eggs
- 2 c. sugar
- 2 tsp. vanilla
- 1 c. oil
- 3 c. flour
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 3 c. grated zucchini and/or apple, packed tight (I used 2 zucchini and 1 apple)
- 1/2 c. chopped walnuts, or chocolate chips (optional)
Preheat oven to 350. Grease and flour bread pans or baking dishes.
Grate apple and zucchini. I used a microplane grater and a wooden salad bowl, because back when I made this and took these pictures, we hadn't really unpacked anything in our kitchen yet.
Mix eggs, sugar, vanilla, and oil together. In a separate bowl, mix or sift flour, cinnamon, baking powder, baking soda, and salt.
Combine wet ingredients, dry ingredients, zucchini/apple, and nuts or chocolate chips, and pour into pans, making sure that batter distributes evenly and fills the corners.
Bake for 60-75 minutes, until a toothpick inserted in the middle comes out clean. Best served warm, with milk.
I highly recommend licking the bowl.