Zucchini bread
A few years ago I was gifted a giant zucchini by my FIL. I made 8 loaves of zucchini bread with it; here's the recipe.
3 cups flour (I usually mix both white and whole wheat in some proportion.)
1 cup sugar
1 cup light brown sugar
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cardammom
1/2 cup chopped walnuts
1 cup canola oil
1/2 cup tomato juice
4 eggs
2 cups grated zucchini, water sqeezed out first
Preheat oven to 350°F.
Grease 2 9 x 5 bread pans.
In a large bowl, combine flour, sugar, brown sugar, cinnamon, cardammom, baking soda, and walnuts together. Set aside.
In a separate mixing bowl, mix together the oil, tomato juice, eggs, and zucchini.
Add the dry ingredients to the mixing bowl and mix until just blended.
Pour into loaf pans and bake for 50-60 minutes, or until a toothpick comes out clean.
Cool and enjoy!
This freezes well. After the loaf has cooled, remove from pan, wrap tightly in plastic wrap, then foil. Label and date (so you don't have a mystery brick in the freezer), and pop in the freezer. Yum!
Jen, mom to
Elliot (8/2/05) and
Lexi (5/19/07)
"Life is what happens to you while you're busy making other plans." --John Lennon