Fall has finally arrived into California and I for one could not be happier! The Fall season has always been my favorite. There's a specific smell in the air, a fresh crispness that only Fall has. Another thing that Fall invokes for me is a desire to bake. I'm not sure if it's the fact that the smell of baked goods just seems to be a perfect match for the season. In any case, I love it and I'm excited to share my first Fall baking recipe with you! I love this recipe for so many reasons: It's easy to make, and best of all, it tastes amazing, especially when it's warm and slathered with butter.
Ingredients:
3 eggs
1 1/2 cups sugar
1 cup cooking oil
1 tbsp. vanilla extract
1/2 cup walnuts, (optional)
2 cups thinly grated zucchini
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
Preheat oven to 325° F.
In a medium bowl, combine the eggs, oil, sugar, vanilla; whisk until smooth. Stir in the shredded zucchini.
In a large bowl, whisk together the flour, salt, baking soda, and baking powder.
Stir zucchini mixture into the dry ingredients; mix just until combined. Fold in walnuts.
In a floured and greased loaf pan add the batter.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
You can also make this recipe into muffins as I did.
Cool loaf pan for 5 minutes; remove from pan to completely cool, and enjoy!
xo, Elizabeth
