Getting ready for an exciting 2025 season!
To our community:
Beaverton Farmers Market ended the 2024 season on a high note. During a brief break in December and January, we will be accepting new applications, setting up maps for the upcoming year, and prepping for the 2025 season to make sure our marketgoers have the best experience.
The Market will return on February 1st, 2025. Please note that during February and March, our hours are shortened to 10:00 a.m. – 1:30 p.m.
Zucchini Bread Recipe
On the long winter days, nothing beats the smell of freshly baked bread. Our market manager assistant, Sue Poff, shared her pro tip: she grates and freezes her zucchini in portions perfect for a single loaf. When ready to bake, thaw your zucchini and ensure all ingredients are at room temperature.
Mix dry ingredients with a whisk first, then add all the wet ingredients, but do not overmix! This recipe makes an ideal moist zucchini bread that will stay good for two days.
If you cannot use it all up in a couple of days, keep it in the fridge or freeze it.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups grated zucchini about 2 small
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 ½ cups chopped walnuts or pecans
Instructions
- Preheat the oven to 350˚F. Line two 8×4-inch loaf pans with parchment paper or grease them.
- In a bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
- In a separate bowl, beat the eggs, and add the grated zucchini, oil, and vanilla. Mix well to combine.
- Add the dry ingredients and the walnuts to the zucchini mixture. Stir gently until combined.
- Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
