When life gives you zucchini….
It’s zucchini bread season! (and zucchini relish, grilled zucchini, zucchini lasagna…)
Even though the elk did a number on the zucchini plants after planting, eating about half of the plans to the ground, we are flush with this yummy green symbol of summer.
I love how versatile zucchini is, able to take on so many flavors and different ways to prepare. Today I baked zucchini bread. I planned on making some relish, but don’t have the time today (will have to wait until later in the week).
1 tsp baking powder
1 tsp baking soda
1 1/4 cups flour
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cups sugar
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 tsp salt
1/2 cup chopped nuts (pecans, walnut, hazelnut)
2 cups shredded zucchini, squeezed of excess water
Preheat oven to 350F. Whisk together first five ingredients. In a large bowl, blend sugar, eggs, sugar oil and salt. Stir in the dry ingredients and add zucchini and nuts. Scrape into greased bread pan and bake for about 45 min. or until golden brown. Remove from oven and cool on rack about 10 min. before removing from pan.