Doesn’t it always seems like zucchini plants over produce? They leave you scrambling to either cook it all up or give the stuff away before they go bad. Here is a yummy recipe for that extra zucchini.
Here is the cast of characters:
Grease and flour two 8 x 4 inch pans and preheat your oven to 325 degrees F.
In a medium size bowl, add 3 cups of all-purpose flour…
1 teaspoon of salt…
1 teaspoon of baking soda…
1 teaspoon of baking powder…
and 3 teaspoons of cinnamon.
In a large bowl, beat 3 eggs…
1 cup of vegetable oil…
3 teaspoons of vanilla extract (I like the design this made when mixed with the oil and eggs.)…
and 2 1/4 cups of sugar.
Then, add the dry ingredients. (Word of advise…don’t start the mixer up full speed until the dry ingredients have been combined. Unless of course you want to look like you have been slaving away in the kitchen all day. Hay, wait a minute, that might work.)
And beat well.
Shred 2 cups of zucchini.
Stir in the shredded zucchini.
Pour mixture evenly into both pans.
Bake for 40 to 60 minutes
And while I wait, I think I will have a glass of ice tea. (Since I worked so hard. HaHa.) There’s just something special about having iced tea in a mason jar. Well, I digress…
You know that they are done when the tester comes out clean.
Cool for about 15 minutes in the pan. Then remove the bread from the pans and finish cooling on a rack (if you can stand to wait.)
Enjoy the fruits of your labor (or shall I say vegetables of your labor.)
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 3 teaspoons of ground cinnamon
- 3 eggs
- 1 cup of vegetable oil
- 3 teaspoons of vanilla extract
- 2 1/4 cups of sugar
- 2 cups of grated zucchini
- Preheat oven to 325 degrees F
- Grease and flour two 8 x 4 inch pans
- In a medium size bowl, mix together flour, salt, baking powder, baking soda, and cinnamon
- In a large bowl, beat eggs, oil, vanilla, and sugar
- Add the dry ingredients to the large bowl and beat well.
- Stir in the shredded zucchini
- Bake for 40 to 60 minutes or until a tester inserted in the center comes out clean.
- Cool for about 15 minutes in the pans. Then, remove the loaves from the pans and cool completely on a rack.