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Zucchini Bread


Preparing zucchini:
Use a carrot scraper to peel the zucchini, and split in half lengthwise. Spoon out
most of the seeds, and then shred the zucchini with a hand grater or with the top
blade of the food processor. Put the zucchini in a strainer or in paper towels and
squeeze with hands to get the excess liquid out.
Ingredients:
3 Eggs
1 cup Vegetable or Canola Oil (can substitute apple sauce for a lighter version)
1 3/4 cups Sugar
2 teaspoons Vanilla
2 cups Flour
1/4 teaspoon Baking powder
2 teaspoons Baking soda
2 teaspoons Cinnamon
1 teaspoon Salt
2 cups Shredded and strained zucchini
1 cup Chopped nuts (optional)
Instructions:
1) Beat eggs, sugar, vanilla and oil together.
2) In a separate bowl, mix flour, baking powder, soda, cinnamon, salt, vanilla. Add to
egg mixture and beat until incorporated.
3) Add shredded and strained zucchini. Mix together by hand. Add nuts, if desired.
4) Pour into 2 greased, floured, loaf pans. (Can also pour into approximately 2 dozen
paper lined muffin cups.)
5) Bake 1 hr. at 350 deg. F. (About 20-25 minutes for muffins.)
6) Allow to cool on a wire rack. Remove from pan when cool enough to handle (about
15 minutes).
To Freeze:
Completely cool loaf or muffins.
o For loaves, wrap in wax paper and then aluminum foil.
o For muffins, place a layer of wax paper in a gallon freezer bag. Put
muffins under wax paper so that the tops do not touch the bag. Remove
as much air as possible and seal.
Recipe may be doubled.

 

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Zucchini,
FARM VISIT DAY, SUNDAY, MAY 21, 2017 11:00AM - 4:30PM

What People Are Saying

"We experimented w/ a lot of new foods to use up the CSA goods.  Some of my faves included tomato/cherry gazpacho, roasted tomatoes (easier than canning and so tasty to throw on as a condiment), blue cheese/walnut/ roasted beet salad, braised cabbage and many others.  We find it a labor of love to honor the veggies by using them up in tasty dishes each week.  Thanks for making it possible! "  

-Laura