If you have a summer garden, then you know how prolific squash and zucchini plants are. Zucchini specifically has a tendency of hiding under its massive leaves until you find them the size of a person’s leg. What to do with these huge vegetables? Grate them. Use either a food processor or hand grater. Then bake zucchini bread, which is an excellent and delicious way to use shredded zucchini.
2 cups sugar
1 cup oil
1 tsp salt
3 eggs, beaten
3 cups flour
1 tsp cinnamon
1 tsp vanilla
2 cups grated zucchini (without seeds)
Preheat oven to 350 degrees Fahrenheit.
Grease and flour two loaf pans. When you are grating the zucchini, don’t grate the core with all the seeds. If you still aren’t sure, check out this site for instructions for grating zucchini.
In a large mixing bowl, combine all the ingredients well. If you prefer, you can add coconut flakes, pecans, walnuts, or even raisins to make the loaves uniquely yours. Stir in. Pour half of the batter into each prepared loaf pan.
Bake for 50 minutes. Allow to cool for 10 minutes. Remove from pan to continue cooling on wire racks.
This is the recipe I grew up with and my mom always had zucchini bread available from late summer to early fall. She would also freeze the grated zucchini to make fresh bread in the winter. She loved to gift small loaves of zucchini bread for Christmas. The bread itself can be frozen as well, but there is nothing better than freshly baked bread.
Have a child adverse to eating his/her vegetables? Bake zucchini bread. It is great for breakfast, a mid-day snack, or even dessert. Are you harvesting too much zucchini? Bake this recipe. Are you tired of roasted, steamed, or boiled zucchini? Bake it in bread. This recipe is truly a delicious option for many of your problems.
In conclusion, try this recipe for zucchini bread even if you have to run to the nearest grocery store to buy the green vegetables. It really is a delicious way to consume zucchini and a great end-of-summer recipe.