It’s summertime . . . so that means cheap produce or home-grown produce!
I do have a garden, and every year we plant zucchini. We use the zucchini for zucchini bread, fried zucchini cakes, chocolate zucchini cake, and so much more. So far my zucchini is not doing great this year.
I love zucchini because it is so versatile–it can go in pies, in a stir fry, breads, and desserts. I also love it because I will shred all my extra zucchini and freeze it (in 2 cup increments). I use it all winter long! It does get more watery; and I sometimes will drain a little of that water out, but it still works great in recipes. Here is one of our favorite zucchini recipes–I used my frozen zucchini when I made this. (Go here for Fried Zucchini Cakes–another favorite zucchini recipe.)
This is a sweet bread–which is great for us as we all have a sweet tooth! I put the recipe in two 8″x 4″ loaf pans, but my sister puts it all in one 9″x5″ loaf pan and says it works great. The other thing I do is put parchment paper on the bottom of my loaf pans, or this bread sticks to the pan and does not come out nicely.
- 2 cups sugar
- 2 eggs beaten
- 1 teaspoon salt
- 1 cup cooking oil
- 1 teaspoon vanilla
- 3 teaspoons cinnamon
- 2 cups grated zucchini must peel first
- 2 cups flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup nuts optional
Combine sugar, eggs, salt, cooking oil, vanilla, and cinnamon.
Add grated zucchini, flour, 1/4 teaspoon baking powder, 2 teaspoon baking soda,1 cup nuts
Mix and pour into 2 greased loaf pans. It is best to have them lined with parchment paper.
Bake 1 hour at 350°.