zuchinni bread

Well, its that time of the year again. With all the heat and rain we've had recently, the zucchini's have taken off. Yesterday I harvested two big mothers and decided to make some zuke bread for the gals in the office. They've been so patient with me, showing me the ropes. I used a recipe I got from a zucchini bread thread on egullet.org.

The bread was straightforward. Since I had so much zucchini, I decided to double the recipe. I threw choc. chips into one loaf and surprisingly that was the loaf that went first. The bread was very moist, tasty and not too sweet. Next time, I might use a bit of WW flour and a bit less sugar.


1 and a 1/2 cups flour
1 cup sugar
2 eggs
1 tsp cinnamon
1/2 tsp salt
1/8 tsp powder
1/2 tsp soda
1 1/2 tsp pure vanilla extract
1 pound zucchini coarsely shredded.
1/2 cup canola oil

Makes 1 loaf

Preheat oven to 375, butter a loaf pan, sprinkle with sugar. In a large bowl, whisk the flour, cinn, salt, soda and powder. In a medium bowl, whisk the oil, eggs and sugar. Add zucchini. Stir zucchini batter into dry ingredients . Bake for 50 min, until toothpick comes out clean. Can be frozen for 2 months.

Enjoy