Zucchini Bread

Amy Baldwin of Boulevard Café shares this recipe for some absolutely deeeee-licious zucchini bread.

Zucchini Bread

Ingredients:

1 c. oil

1 c. sugar

1 c. brown sugar

1 tsp. cinnamon

1 tsp. nutmeg

1/4 tsp. cloves

1/3 c. pineapple, crushed in food processor (or 1 can crushed)

1 tsp. baking soda

1 tsp. salt

1/4 tsp. baking powder

3 c. flour

3 eggs

2 c. zucchini, grated or julienned (grate in food processor)

1 c. pecans, whole or chopped (whole, preferred)

Directions:

Preheat oven to 350 degrees. Cream oil and sugars together. Add eggs and spices. In a separate bowl, mix soda, powder, salt and flour. Sift into egg mixture. Fold in zucchini, pineapple, and pecans. Grease 2 small loaf pans with non-stick spray. Add batter. Cook for 30 minutes or until toothpick inserted comes out clean. Remove from loaf pan to cool.

Georgia bounty sources: Eggs from Leggett’s Happy Hens. Zucchini from Berry Farms, Vidalia. Pecans from Clough Pecans, Blackshear. All items available at Uncle Don’s Local Market.