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We finally
found a use for our excess zucchinis.
This bread is a huge hit here. That's why we are giving a double recipe. (Another reason
is that we occasionally ignore our zucchini plant for a day or two, and discover baseball
bat sized monsters attached to the vine. And we hate wasting perfectly good zucchini.)
This is a sweet, dark brown loaf that we tend to use for dessert, breakfast, or snacks. As
a special treat, we toast the slices and serve them with peanut butter. Oh yes, as you can
probably tell, we are a heart-happy family.
Makes 4 medium loaves (9x5x3)
| 6 |
eggs |
1 1/2 c |
honey |
| 2 c |
packed brown sugar |
2 c |
vegetable oil |
| 4 c |
grated raw zucchini |
2 tbs |
vanilla extract |
| 6 c |
flour |
2 tbs |
ground cinnamon |
| 2 tsp |
baking soda |
1/2 tsp |
ground clove |
| 1/2 tsp |
ground ginger |
1/2 tsp |
salt |
1) Preheat oven to 350.
2) Peel the zucchini, cut lengthwise and remove the seeds. Coarsely grate.
3) Place eggs in a large mixing bowl and beat until frothy.
4) Add the oil, sugar, honey, vanilla, and zucchini, and mix until combined.
5) Add the remaining ingredients and stir until well blended.
6) Grease and flour the loaf pans you plan to use. (The bottom tends to stick.)
7) Pour the batter into the pans until they are about 2/3 full.
8) Place pans on a center rack.
9) Bake for about 1 hour or until toothpick comes out clean.
10) Allow to cool in pans for about 10 minutes, remove and cool on racks.
note:
There's quite a bit of leeway in the amount a zucchini you can use in the recipe. As long
as you're within 3/4 c. of the recommended amount, the loaf should turn out fine.
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