This year in our garden, I had originally planted 8 hills of zucchini. I have no idea why I thought this many was a good idea, since really one or two plants will feed a family of four for the summer quite easily. I think part of it was remembering the rows of zucchini plants in our garden when I was growing up. At any rate, this year I was fortunate that not all 8 hills sprouted. I planted them in a more shaded section of the garden and perhaps that is why they didn't all come up, or maybe I just had some bad seeds. Anyway, I ended up with 3 fairly massive zucchini hills, 2 of which you see in the picture on the left.
Of course even just these have left me scratching my head as to what to do with all this zucchini that we seem to be picking every other day! Now I love zucchini just boiled and mashed with butter, but you can only eat that so many days in a row. So I decided to make some zucchini bread. And, if I may brag for a moment....this recipe rules. So here ya go:
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsps vanilla extract
3 tsps cinnamon
1 cup vegetable oil
1 3/4 cups white sugar
1/2 cup brown sugar
2 1/4 cups grated zucchini (I grated one large zucchini and this is approximately what I ended up with).
Preheat your oven to 325 F.
Sift the flour, salt, baking soda, baking powder and cinnamon together into a bowl. My sifter only holds a little over 2 cups, so I sifted 2 cups of flour first, and then did the additional cup of flour along with the other ingredients and then just mixed it together in the bowl.
With electric beaters, beat together the brown sugar, white sugar, eggs and vanilla extra in a separate bowl. Once well combined, start adding your dry sifted flour mix to the wet ingredients. Beat together until everything is well incorporated. Then add your zucchini. You can use beaters with this as well if you wish, however I just used a large spoon at this point. Once all ingredients are well mixed, pour it into two greased (I just sprayed mine with Pam) 8x4 pans. Place in the oven and then bake for 1 hour, then turn off the heat on the oven, but leave the bread in there for another 20-30 minutes. You will want to check it periodically after the first hour with a toothpick until the toothpick comes out clean. Once you remove it from the oven, let it cool in the pans for about 20 minutes and then remove and place on a cooling rack for about another 20-30 minutes.
This bread is so sweet and moist it's ridiculous. I keep mine wrapped in aluminum foil in the fridge and it makes a great addition to my morning coffee. I plan on making more, and then freezing it for later this winter. Enjoy!
|The finished zucchini loaves.|