Too much zucchini? Make zucchini bread!

Generally, I like to eat produce in its most simple form… either raw, roasted or cooked with seasonings. However, really overgrown zucchini is not very good. A sweet neighbor gave me two zucchinis this week and they were HUGE! My oldest daughter asked if she could spend the day baking and put that zucchini to good use…. in zucchini bread. She made 20 loaves out of just two zucchinis! Oh my… It is SO good!  This recipe came from my mother-in-law and her sister. I’ve had lots of zucchini bread and must say this is the best!

Zucchini Bread:

2 cups sugar

1 cup oil

3 eggs

1 t salt

1/2 cup chopped pecans or walnuts

3 t vanilla

3 cups grated zucchini – unpeeled

3 cups whole-wheat flour

1 t baking soda

1/4 t baking powder

3 t cinnamon

Mix sugar, oil, eggs, vanilla and zucchini. Sift dry ingredients and add to wet mixture. Add nuts. Bake in greased and floured pans at 350 degrees. Check with a toothpick after 30 minutes. Makes 1 medium loaf.

This is the unhealthy version which Anna made. Had I made it, I would have substituted 1/2 cup of applesauce for 1/2 cup of the oil. I also would use sucanat in place of the sugar or cut the sugar a little. The whole-wheat flour is delicious in this recipe. It gives it a hearty taste.


For more recipes using fresh produce, see Life As Mom.

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