Yep, it's that time of year again. The time when you must lock your car doors for fear of being 'gifted' somebody's surplus zucchini. Although we are usually on the receiving end, this year we get to be the zucchini donors - even though we only have one zucchini plant.There are a number of creative things to do with this gargantuan green veggie.
I started my very first recipe collection when I was just 12 years old. This recipe is one I still use (& still have in my 12 year old scrawl). I have modified it somewhat by adding half a package of semi-sweet mini chips and baking the batter in these mini cake pans or in my mini loaf pans.
Zucchini Bread
3 eggs
1 c. oil
2 c. sugar
2 c. zucchini, finely grated
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. baking powder
1/2 c. chopped nuts (very optional)
1/2 pkg. semi sweet mini chips
Beat eggs until light & foamy. Add oil, sugar, zucchini, and vanilla. Mix lightly, but well. Sift dry ingredients together and add. Mix until well blended. Pour into 2 loaf pans (greased and floured, of course) and bake for 1 hour at 350.
Use a plastic knife to separate the bread from the sides of the pan and place on cooling rack. Spread butter on top of each loaf while warm. My kids love a scoop of vanilla ice cream on top of the warm mini bundt cakes.
*If you decide to bake the mini loaves or mini bundt cakes, they only need 20-25 minutes.
(this same recipe made 8 mini loaves and 6 mini bundt cakes - yum!)
Any suggestions for how to make this recipe healthier? More waist-friendly?
