August 21, 2008
Zucchini Bread
So. We have a garden. Matthew has planted a plethora of vegetables in said garden, one class of which was zucchini. We have harvested two batches of three zucchinis each. Sounds minimal, no?
LET ME SHOW YOU THE ZUCCHINI.
Need perspective? I placed a pop can next to the legumes.
So yeah. LOTS OF ZUCCHINI.
The good news is, you can grate it and freeze it for up to six months. I spent two hours (!) grating zucchini and placing 2-cup portions into Ziploc bags.
I also made some zucchini bread and muffins.
My original recipe is this one:
Ingredients:
3 eggs
1 cup oil
2 cups sugar
2 cups peeled and grated zucchini
3 tsp. vanilla
2 tsp. cinnamon
1/2 cup nuts or chocolate chips
3 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
Directions:
Stir together eggs, oil, sugar, zucchini.
Sift together flour, baking soda, salt, cinnamon, and baking powder. Add to zucchini mixture.
Stir in vanilla and nuts or chocolate chips.
*** Bake at 325 degrees for 1 hour, but it may take longer. Check with a knife.
*** I had used my loaf pans for a batch of banana bread. I instead used an 8×8 pan and a muffin tin. The baking time was approximately 40 minutes.
[…] have ever laid eyes on. I spent over two hours grating all seven of them yesterday and then made zucchini bread and muffins. I’ll get vegetables into my picky kids any way I […]
My grandpa would always make zucchini bread. I should make this!
Those zucchs are HUGE! My roomie made zucchini bread a few weeks ago- very tasty. Did you have to shread the zucchini by hand? Is that why it took so long? We used the food processor with a shredding blade.
I just shredded a couple from my mom that were about that size…off to make zucchini bread, mmmm!