It seems like we no sooner plant the seeds, our garden is overrun with zuchinni and out come the recipes on how to make best use of the ones we haven't eaten or given away.
This is my version of the popular quick bread. It is dense, moist and very tasty. Eat it warm from the oven, or after it has cooled, or freeze some for later or to share.
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Ingredients:
Dry:
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tbl. cinnamon (do not level off)
1 cup sugar
1 cup packed light brown sugar
1 cup chopped nuts (walnuts or pecans) (optional)
2 1/2 cups shredded zuchinni (unpeeled)
Wet:
3 eggs
3 tsp. vanilla extract
1 cup pecan or peanut oil
Preheat oven to 350 F.
In a large bowl combine all the dry ingredients and mix well. I use my hands to mix until the shredded zuchinni is well coated.
In another bowl combine the wet ingredients and beat to break up the yolks and combine all.
Add the egg mixture to the dry mixture and using a wooden spoon or large spatula mix well until well-blended.
Pour into 2 well buttered and floured loaf pans.
Bake 50 minutes until a toothpick inserted in the center comes out dry.
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