First, Take a Zucchini the Size of Manhattan…
This time of year you start dividing your friends into two groups. Those that have it and those that don’t. The “it”, of course, is zucchini. Cause if they’ve got zucchini, chances are you’ll get zucchini. So if you don’t want a bagful of random squashes (what is the plural of squash? squeesh?) you know who to avoid for the next couple of months.
If, however, you have a KILLER recipe for zucchini bread, then welcome your friends wholeheartedly into your home and drop hints like crazy and you may just get lucky!
In order to take out some of the more processed ingredients (mostly white flour), I made a couple of substitutions from the original recipe. But this is excellent, and as Austin and Ryan will testify to, it doesn’t taste AT ALL like zucchini.
Zucchini Bread
makes 2 9×5″ loaves
3 1/4 c whole wheat flour
1/2 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
2 Tbsp grated lemon zest
1 3/4 c sugar
3 c grated zucchini
3 eggs, lightly beaten
1 c butter, melted
2 tsp vanilla
1 c chopped nuts (pecans or walnuts are excellent in this)
Preheat oven to 350. Grease 2 loaf pans.
Combine all ingredients in large bowl.
Divide batter between the loaf pans.
Bake 50-60 minutes until tester inserted in middle comes out clean.
Enjoy!
Recipes | greengrassliving | 
August 24, 2008 9:48 am
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