From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce
3 1/2 cup all-purpose flour 4 eggs
1 teaspoon salt
1 large zucchini or summer squash (2 1/2 cups)
2 teaspoons baking powder grated
1/2 teaspoon baking soda
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
1/2 teaspoon freshly grated nutmeg
1 cup chopped toasted walnuts or pecans
1/4 teaspoon ground cloves
Preheat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/2” loaf pans. Sift together flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Combine zucchini, sugar, eggs and oil in a large bowl and mix well. Stir dry ingredients into zucchini mixture just until combined. Toast nuts in hot oven 10-12 minutes, tossing often. Let nuts cool and fold into mixture. Transfer batter to loaf pans. Bake 50-55 min, then remove bread from pans and let cool on racks.
I often double this recipe but don’t double the baking powder. The bread freezes well or just grate the squash and freeze it and then you can make the bread anytime.