Sweet-Tooth Saturday: Zucchini Bread

Note:  I started this post yesterday–Saturday–evening.  While typing I received an invitation to take a moonlight hike.  The moon was full last night, so what could I do, dear reader?  I went hiking.  We now bring you the belated Saturday post, in its entirety…..

So. You planted zucchini this year.  Or your neighbor has zucchini plants.  Or you left your car open, came back to it, and found a giant zucchini sitting on the driver’s seat.  Sound familiar?  I ALWAYS plant way too much zucchini, in fear of squash bugs finishing off my entire harvest if I plant just one.  Right now I have 8 zucchini in a basket on my counter and who knows how many still lurking in the garden.  I’m always looking for something to do with my giant green treasures.

Here’s one yummy, easy-peasy solution to the ever-productive zucchini–a family fav, hot or cold–zucchini bread!  You too can turn your zucchini riches into yummy, spicy, warm with butter melting on it, sweet but not too sweet, zucchini bread:

Mmmm-mmm-mmm!  I usually have everything I need right in the fridge and pantry; I bet you do too!  This recipe comes from The Victory Garden Cookbook by Marion Morash.

(First of all, please notice the unbelievably cute flower-shaped measuring spoons–a birthday gift from a friend!  Love them!!!)

  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 eggs
  • 1 3/4 cups sugar
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 2 cups lightly packed coarsely grated zucchini (leave the skin on)
  • 3/4 cup chopped nuts (optional) I like to use walnuts

Preheat oven to 350F.  Grease 2 9×5 loaf pans.

Sift dry ingredients together. 

 

Beat eggs with the sugar, oil, and vanilla in a large bowl.

Add dry ingredients to the wet ingredients.  Use a mixer, whisk, or spoon.

Mix in grated zucchini.

Stir in nuts if desired.  (Notice how the zucchini created a more batter-like consistancy.)

Divide batter between the 2 greased loaf pans.

Bake for 50-60 minutes, until toothpick inserted near the center comes out with only a couple moist crumbs.  Cool in pans until you can handle them with your hands, remove from pans to cool completely before you wrap them for refrigerator or freezer storage. 

Go ahead and slice while still warm–you’ve been smelling that spicy yumminess for a while now and deserve a slice while it’s still warm!

See?  Super quick and easy to make, plus it will use up an entire zucchini…or at least part of a giant one!  This bread freezes well, in a freezer ziploc, waiting to be thawed and rewarmed on a cold winter day.  Makes an excellent holiday or hostess gift as well!  (Much more welcome than leaving your excess zucchinis on the neighbor’s porch!)  Yummy!

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1 Comment

Filed under comfort food, Garden produce, recipe

One response to “Sweet-Tooth Saturday: Zucchini Bread

  1. Pingback: Busy-ness, Moonlight Hikes and Life « SecondCupofCoffee

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