Tuesday, June 2, 2009

More Ways to Use Up Zucchini

I finally got around to making a zucchini loaf as the zucchini in my fridge was needing to be used up. I found this recipe on all recipes several years ago, and have always been happy with the way it turns out and how nicely it keeps in the freezer. The recipe makes two loaves...one to eat and one to give away or freeze. This time....I'm going to freeze the second one......so when unexpected company arrives........I'll be ready. I had not made this one in a few years, but I am again impressed with it's simple yummyness. It needs nothing, although it is nice spread with a little bit of butter. I really should make it more often. Next Zucchini recipe.........Chocolate Cake;)

Zucchini Bread
3 cups flour

1 tsp salt

1 tsp baking soda
1 tsp baking powder

3 tsp cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups sugar
3 tsp vanilla

2 cups finely grated zucchini

1 cup chopped walnuts, optional

Grease and flour two 8 X 4 inch pans. Preheat the oven to 325 F (165C). Sift the flour, salt, baking soda, baking powder, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add the sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40-60 minutes, or until a cake tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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