Zucchini Bread

Zucchini is flourishing in the garden. Actually it is producing so much that I am running out of ideas on how to use all of it. My family has threatened to pull the zucchini plants out of the garden because they are tired of eating it. I will just have to be creative in my cooking to use up this entire zucchini and to use it in a recipe my family will like. So after a bit of thinking I decided to add it to my Amish Friendship bread to make zucchini bread. It was delicious! Shhh! Don’t tell my family there was zucchini in it.
Zucchini Bread
1 ½ cups of Amish Friendship Bread Starter (look for the recipe in my blog under the label desserts)
3 eggs
¾ cup oil
½ cup milk
1 cup sugar
2 cups flour
1 teaspoon vanilla
4 teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking soda
1 cup zucchini (squeeze out excess liquid)
2 cups nuts (walnut or pecan)
Blend all ingredients together well and then add the nuts last.
All ingredients blended minus the nuts and zucchini.
Zucchini, The Secret Ingredient
Make sure to squeeze out the excess liquid in the zucchini before adding it to the batter.

Grease two loaf pans. Pour batter evenly into the pans.

Bake at 325 degrees Fahrenheit for 75 minutes or until toothpick inserted in the middle of the bread comes out clean.

Comments

  1. We use Shredded Zucchini in Pancakes, Brownies, Cakes, Cookies, Quick Breads, we make zucchini patties just like you would make shredded potato patties and fry them in the Iron Skillet...( add some chopped onion, egg and flour and season with salt and pepper...) casseroles with shredded cheese, onion, Tomatoes and bake like lasagna... I know " if it has green specks its got Zucchini in it"! ! !

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    Replies
    1. The zucchini patties sound delicious! I will try them!

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  2. My mother was an Extension Home Economist in Oklahoma when I was growing up. We used to teach people what to do with their homegrown vegies. When those sneaky zucchini that hide till they get pretty much too big to eat in stir frys and grilled, we would seed it shred it and make raspberry or apricot jam with it. The recipe calls for 2 small boxes of raspberry or apricot jam, but I usually cut this down to one box and add 2 cups of the actual fruit.
    Peel and shred 6 C. zucchini. Add 6 C. sugar. Boil 10 minitues.
    Add 1 20 oz. can crushed pineapple and juice. Boil another 10 minutes (full boil)
    Add 2- 3 oz. boxes apricot or raspberry jello and stir well until dissolved. Seal in hot sterilized jars. This is one of my favorite ways to use zucchini that doesn't take up freezer space!

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    Replies
    1. I printed out your recipe and stuck it on my fridge. I am going to try it this summer! It sounds great!

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