See this picture to the left here? Those are zucchini, monstrous, ginormous zucchini. Now, imagine with me if you will that your husband, a hobbyist gardener, brings in an arm full of these monstrous zucchini every day for weeks, plops them on the counter and says, “here’s some more zucchini”.
What do you do? Besides scream? You get creative and get busy!
Just this week I made 20 loaves.
They freeze wonderfully and they make great gifts. Or you could just eat them all yourself.
NOTE: if you do not have time to bake right now or if you don’t feel like baking when it’s 98 degrees outside, you can always freeze the shredded zucchini and save it for later. Just pre-measure the shredded zucchini (in this case 3 cups) and put it in a zipper style freezer bag. Take note, when you get ready to use the frozen and thawed zucchini, do not drain off the liquid. Just dump it in the mixture and start baking!
Here’s what you’ll need:
3 cups all purpose flour
3 teaspoons cinnamon
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
3 cups peeled and shredded zucchini (I shredded mine with the food processor)
1/2 chopped pecans (I like to use toasted pecans but its not necessary)
In a medium bowl combine the flour, cinnamon.salt, soda, and baking powder. Set aside
In a large mixing bowl, mix together eggs and oil until well blended. To that add sugar, vanilla and shredded zucchini. once it is mixed well, add your dry ingredients and pecans. Mix well and pour mixture into two loaf pans that have been oiled and floured. Bake at 350 for about an hour. Insert a toothpick to check for doneness. If it comes out clean, you are good to go!
Thanks for dropping by, I love you more than air conditioning!
P.S. This bread doesn’t need butter, it can stand on it’s own but since butter is my best friend, I thought I’d smear a little on…and it was good!