The one hidden ingredient that does not taste like chicken! We love our annual garden and always plant one too many zucchini plants probably because they always do well and it inflates our gardener egos to see the abundant produce . . . Until we run out of friends who will let us with ten miles of their home once they spot the zucchini we are trying to sneak into their house. I like this recipe because it is relatively inexpensive (expecially when you've been blessed with squash!), it tastes good, and is always a welcome hostess gift.
Zucchini Bread
3 eggs
1 cup oil
2 cups brown sugar, packed
2 cups grated, raw, unpeeled zucchini
3 cups flour
1 teaspoon each salt and baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon vanilla
1 cup chopped nuts
Beat eggs. Add oil, sugar and zucchini; mix well. Stir in flour, salt and soda. Fold in vanilla, spices, and nuts. Pour into two greased and floured loaf pans (9x5x3). Bake in 350 degree oven for one hour. Remove from pans. Cool on rack.
Fun additions:
I like to add a cup of frozen cranberries to the batter. You can also use dried cranberries, too.
If you like raisins or chopped, dried pineapple, that works, too.
You can always bake this in paper-line muffin tins for individual lunchbox treats.
If you have powdered sugar and a fresh lemon on hand, a thin glaze poured over loaves warm from the oven is very good.
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