As usual each year, one zucchini plant does not disappoint and produces and abundance of zucchini. Either that or a neighbor or co-worker is bound to give you "extras."
Besides zucchini relish, and zucchini fries, I make a batch or two of zucchini bread in the fall, and freeze. I also grate and freeze zucchini to have on hand for recipes as I also put zucchini into vegetable soup.
Grocery stores seem to carry them year round. And when sliced lengthwise and thin, they can be used as "noodles" for a low carb diet lasagna.
Mini loaves make a nice hostess gift during the holidays, are handy for a quick dessert, or anytime for a breakfast cake. This recipe makes 2 large loaves, or several mini loaves. Slice and serve with cream cheese, or top with fruit and whipped cream.
Zucchini Bread
3 eggs
2 1/4 cups granulated sugar
1 cup vegetable oil
3 tsps. vanilla extract
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsps. ground cinnamon
1 cup chopped walnuts
2 cups grated, raw zucchini
Beat the eggs until foamy. Add sugar, oil, and vanilla mixing lightly. Combine flour, salt, soda, baking powder, and cinnamon; add and stir into egg mixture.
Stir in zucchini and nuts until all is combined. Pour into two greased loaf pans, or 4 to 5 mini loaf pans. Fill 1/2 to 3/4 full. Or if you prefer, make them in a muffin pan and bake less time than for a loaf, about 25 minutes or less.
Bake in a preheated 350 oven for 50 to 60 for large loaf; 30-40 minutes for small loafs. Insert toothpick to test if done. Toothpick inserted in the center should come out clean. Remove from pans and cool on a rack. These freeze well. Makes 12-16 servings.
Estimated cost: $3.00 or less; .75 cents per mini loaf or less; .25 cents a serving or less.
It's zucchini time, so thought I'd re-post links to my three tried and true zucchini recipes. I grow just two plants each year and have more zucchini than I know what to do with, so share with family and friends.
