Monday, July 26, 2010

Abundance of Zucchini

Zucchini Bread


There's an abundance of zucchini from the garden now and I have an excellent idea for what to do with some of it.  As a matter of fact, I've already  put six loaves in my freezer.  It freezes well and is great to have on hand if someone stops by for a cup of coffee or glass of tea.  Here's the recipe I always use:

ZUCCHINI BREAD
3 cups flour
2 t. baking soda
1 t. salt
1/2 t. baking powder
1 1/2 t. cinnamon
3 eggs
2 cups sugar
1 cup vegetable oil
2 t. vanilla
1 (8 oz.) can crushed pineapple, drained
2 cups shredded zucchini
3/4 cups (the recipe calls for walnuts, but I always use) pecans (it's a southern thing)

Sift all dry ingredients together. Set aside.   Beat eggs, sugar, oil, vanilla and pineapple.  Add dry ingredients.  Fold in zucchini and nuts.  Pour into two oiled and floured loaf pans and bake at 350 degrees for one hour.

5 comments:

Linda Chapman said...

This is the same recipe I have used for years! I LOVE zucchini bread! I do not make it nearly as often as I used to but it is SO good with coffee and iced tea as you said! I can only imagine it would be even BETTER when the zucchini comes from your own garden! How blessed you are!!

Days at Buttermilk Cottage said...

Actually Linda, it didn't come from my garden--we only grow flowers here at ButtermilkCottage. But it DID come from my Dad's garden...which I guess STILL makes me blessed, doesn't it?

Laura in Paris said...

How beautiful, perfect shape, not a single crack on the crust!

pve design said...

This year we have eggplants, tomatoes, peppers and lots of fresh herbs-
and my apple tree is plentiful....just finished making a batch of home-made applesauce. Your bread looks lovely, may I have a slice?
pve

Dawn said...

That looks so good - I love zucchini bread! I have to make banana bread later today - I have alone banana that's getting brown. I think I'm also going to make some cranberry orange bread. Thank goodness for Krusteaz!

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