• 2 c. sugar
  • 1 c. oil
  • 3 eggs
  • 3 c. flour
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon (or to taste)
  • 2-3 c. grated fresh zucchini (depending on how much you loooove zucchini)
  • 2 tsp. vanilla
  • 2 c. chocolate chips

Hi everybody! Dani here– this my the 2012 test run for the UEP 246 Cooking and Gardening Blog! Deanna, Taira, and I made this delicious Zucchini Bread (stolen from Cooks.com and modified by us) for our “cooking in the quad” day. It was fun and super easy to make! The hardest part is actually getting all the zucchini grated, which is a fun challenge for the strong-armed. It’s October right now, and LA gardens are likely overflowing with not only zucchini, but other squash that is easy to cook and bake with (if not, they will be soon). I ridiculously overbought zucchini in the store, buying 6 large zucchini instead of the 2-3 that I actually needed for this recipe. Because of the time of year, zucchini is everywhere, and probably on sale in large crates & barrels at your local grocery.

For this recipe, you can buy zucchini and eggs fresh and local, and try to get organic versions of flour and sugar (or even whole wheat flour, if the mood strikes you), and any other ingredients possible. Zucchini bread is one of my classic comfort foods, and this version is simple and tastes fresh.

The best part: it’s real easy to make. Mix everything together, in order of ingredients, in a large bowl. Put it into 2 bread pans and bake at 350 degrees F for 50-60 minutes (ours was on the higher end of the time, esp. if you put both bread pans in together). Take it out, let it cool (this takes a long time! make sure to ACTUALLY let it cool off) and om nom nom nom.