Here is just one great recipe to use up all the zucchini floating around this time of year.
3 eggs
3 C. flour (I use 1/2 unbleached, 1/2 whole wheat pastry flour)
1/2 C. oil
1/2 C. applesauce or apple butter
2 C. shredded zucchini
1 Tbsp. cinnamon
1 tsp.baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1 C. nuts (optional)
Preheat oven to 350 degrees.
Mix eggs, sugar, oil, applesauce, zucchini and vanilla in a bowl. In a separate bowl combine dry ingredients. Add dry ingredients to zucchini mixture and stir to combine. Place mixture in 2 greased loaf pans. Bake for 60-65 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack, wrap and freeze.
*Zucchini bread makes a quick easy breakfast with some yogurt and fruit.
*Fruit breads are great to have on hand for last minute company or to share with a family in need.
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| Zucchini bread wrapped and freezer ready |
~Things are still crazy busy around here, but I do have some posts I am working on--hopefully it won't be so long between posts!
Looks good. I'm going to give it a try with yellow crook neck squash! Thanks & Happy Trails!
ReplyDeleteGood recipe! My zuke bread recipe is more complicated than this, and I don't make it enough because of it. I will try this soon, seeing as I've got four gallons of shredded zuke in my freezer, LOL! One thing I would do different is to add a drop or two of almond extract. That's from my old recipe, and my little guy loves that flavor.
ReplyDeleteMy end of summer has been crazy too. Know how you feel! :)
I see U mention vanilla when putting ingredients together, but i do not see it in the ingredient list. How much vanilla should i use? Thank U so much for your time and the great recipes. I love them!!!!
ReplyDelete