Tuesday, July 14, 2009

Time for Zucchini

Zucchini is bountiful at this time of year. My favorite way to eat it is in quick bread. Here is my tried and true Zucchini Bread recipe from our elementary school cookbook. Add a 1/2 cup of chocolate chips for extra sweetness. Make a few loaves; they freeze well.

Zucchini Bread
3 eggs, beaten
1 2/3 cups sugar
1 cup oil
1 1/2 t vanilla
3 cups flour
1 t baking powder
1 t baking soda
1 t salt
2 t cinnamon
1 t nutmeg

Beat together sugar, oil and vanilla. Add to egg. Combine dry ingredients. Add to sugar mixture. When well blended, stir in 2 cups shredded zucchini (1 lb). Pour batter into 2 well greased loaf pans. Bake at 350 for one hour.

I have recently seen an interesting circular loaf pan. It must be similar to what traditional potters sold for bread making. I've seen brown bread in this shape. It should be fun to make and then bake a loaf of zucchini bread in.