I love zucchini bread. You can't taste the zucchini, but it gives this cinnamon-ee bread a moist texture. I made this to go with a larger gift, which I'll share sometime soon, but first....I needed to give the bread it's own post. I've seen breads in cans before, and I should also say, I've read there are some chemicals in cans that some believe makes this process unsafe, so be warned if that's the sort of warning you want to take head of, and just bake your bread in the traditional tins. I've seen beans cooked over fire stoves in cans for years, and I figured if I only do this every ONCE in awhile, it'll be OK. I like the way bread looks in a can, and it's an affordable way to give a gift. :O) Here's the recipe, and instructions if you want to live life on the tin can edge with me.
3 c. flour, 1 t. salt, 1 t. baking soda, 1 t. baking powder, 3 t. cinnamon, 3 eggs, 1 c. vegetable oil, 2 1/4 c. sugar, 3 t. vanilla, 2 c. (peeled) grated zucchini (about 2 medium zuchhinis), 1 c. chopped walnuts
1. Grease 6 empty/cleaned vegetable cans (or 1 8x4 inch bread pan)-I use Baker's Joy with flour.
2. Sift flour, salt, soda, powder, and cinnamon in a bowl.
3. Beat eggs, oil, vanilla, and sugar and then add in sifted ingredients and beat well.
4. Fold in zucchini and nuts.
5. If you are using the cans, I filled mine to a little over half full of batter, and the popped up perfectly. I wanted a tiny bit peeking over the edge.