My parents have a big garden and they invite us to come over and pick vegetables throughout the summer. Last week they gave us bags full, including about a dozen large zucchinis. When I say large, I'm not exaggerating. This is the largest of the bunch (next to a muffin I made with it):
I have made zucchini bread many, many times but have never found a recipe I really loved. I finally did today, after many alterations. So, here it is for you!
"My Favorite Zucchini Bread"
(yeah, that's the name after 24 muffins & 4 loaves)
2 1/2c white flour 3 eggs, beaten
1/2 c wheat flour 1 c vegie oil (or 1/2c. oil & 1/2c. applesauce)
1 teaspoon salt 1 3/4 c white sugar
1 teaspoon baking soda 3/4 c brown sugar
1 teaspoon baking powder 3 teaspoon maple syrup (or vanilla)
3 teaspoons cinnamon 2 c grated zucchini
Directions: Add all of the ingredients on the left into a bowl (sift flour) and set aside. Beat eggs in separate bowl then add all the ingredients on the right in order, adding the shredded zucchini last. You can also add 1c chopped walnuts if you choose. I like it without. Grease 2 loaf pans or muffin pans to make 24 total. Bake @ 325 for 40-60min. for the loaves and 20-30min. for the muffins. Take out about 10 min. before they're done and sprinkle raw sugar on the top then finish baking.
Now give some to your neighbor for letting you borrow the ingredients you thought you had but didn't. Count how many muffins there are throughout the day to make sure you kids aren't full at dinnertime because they ate them all day long. And enjoy!
Now I feel a little more ready for Fall. :)