Herbaceous
Guru
My mother’s best friend used to grow zucchini in her yard. One of the potential hazards of this, is ending up with way more zucchini than you can possibly use. This recipe is how she dealt with it - she’d make this zucchini bread, and then since it makes 2 loaves, she’d keep one, and give the second one away, along with a couple zucchini and the recipe. Worked every time!
This recipe is great for using up the large zucchinis that are too tough/woody to eat without grating. This is also sweet and yummy enough to be served for dessert (although I usually just eat it for breakfast/lunch and pretend it’s healthy. It’s got a vegetable in it, after all).
Ingredients:
3 eggs, well-beaten
2 cups sugar
1 cup vegetable oil (I used canola)
2 cups grated zucchini (about 1 medium)
3 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1/2 cup cocoa powder
1 rounded tsp cinnamon
1/4 tsp salt
Preheat oven to 325 degrees. Grease and flour 2 loaf pans.
Combine eggs, oil, sugar, and vanilla. Stir in zucchini.
Blend flour, baking powder, cocoa powder, cinnamon, and salt in a separate bowl. Fold dry ingredients into liquid mixture. Spoon batter into loaf pans. Bake for 1 hour.
Makes 2 loaves.
The finished bread will also freeze well, if you don’t want to eat 2 loaves right away (although it never lasts long in my house).
This recipe is great for using up the large zucchinis that are too tough/woody to eat without grating. This is also sweet and yummy enough to be served for dessert (although I usually just eat it for breakfast/lunch and pretend it’s healthy. It’s got a vegetable in it, after all).
Ingredients:
3 eggs, well-beaten
2 cups sugar
1 cup vegetable oil (I used canola)
2 cups grated zucchini (about 1 medium)
3 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1/2 cup cocoa powder
1 rounded tsp cinnamon
1/4 tsp salt
Preheat oven to 325 degrees. Grease and flour 2 loaf pans.
Combine eggs, oil, sugar, and vanilla. Stir in zucchini.
Blend flour, baking powder, cocoa powder, cinnamon, and salt in a separate bowl. Fold dry ingredients into liquid mixture. Spoon batter into loaf pans. Bake for 1 hour.
Makes 2 loaves.
The finished bread will also freeze well, if you don’t want to eat 2 loaves right away (although it never lasts long in my house).