Morning Glory Zucchini Bread
This is a beautifully photographed and designed cookbook with 70 recipes that showcases the fruits of the Athearn family’s labor on 50 acres of Martha’s Vineyard farmland. This resourceful family sweetens the daily lives of happy residents and local restaurant customers with fresh fruit, vegetables, flowers, and even meat and eggs. Recipe reprinted from Morning Glory Farm and the Family That Feeds an Island by Tom Dunlop.
- 2 to 2 ½ cups shredded zucchini
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
- 2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Preheat oven to 325°. Spray two 9” x 5” bread pans with nonstick spray.
- In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly. Beat sugar into mix until it is thoroughly creamed. Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, except for the zucchini shreds. If it’s not, add a little juice from the zucchini.
- Pour batter evenly into pans. Bake for approximately one hour, or until bread is brown and springs back when gently pressed in the middle. Makes two loaves.