Make the most of summer squash season by baking up a loaf of cinnamon-scented zucchini bread.
Zucchini plants have a way of being, well, a little too generous.
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Grease the bottom and 1/2 inch up sides of two 8x4x2-inch loaf pans; set aside.
In a large bowl stir together flour, baking powder, cinnamon, and salt.
Make a well in center of flour mixture; set aside.
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Combine
Add zucchini mixture all at once to flour mixture.
Stir
Stir just until moistened (batter should be lumpy).
If desired, fold in nuts and raisins.
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Marty Baldwin
Bake and Cool
Spoon batter into prepared pans; spread evenly.
Bake in the preheated oven about 55 minutes or until a toothpick inserted near centers comes out clean.
Cool in pans on a wire rack for 10 minutes.
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Cool completely on wire rack.
Wrap and store overnight before slicing.
How to Freeze Zucchini Bread
Wrap loaves in plastic wrap; place in resealable plastic freezer bags.
Credit:Marty Baldwin
Freeze up to 3 months.
Thaw at room temperature.
2,000 calories a day is used for general nutrition advice.
