Friday, July 31, 2009

Zucchini Bread

Have I mentioned our garden? We planted spontaneously on Memorial Day with a hope and a prayer that we'd get anything. It was kind of late to plant, even here in West Texas, and we didn't know what our soil was like.

Results? Tomato plants that are healthy but won't produce fruit until the fall when it cools down a bit. Pepper plants that are healthy but won't produce fruit. Carrots that didn't come up at all. Corn that is midget and still trying to produce corn cobs that will probably be midget too. However, the cantaloupes, watermelons, pumpkin, eggplants, yellow crookneck squash and zucchini are doing great!

Now that we're finally getting some zucchini I decided to get a handle on it early. I made a double batch of Great Zucchini Bread. I gave some away, froze some and kept a couple of loaves out for the family to snack on!

The recipe was so easy I can't wait to get more baked soon!


4 cup shredded zucchini
3 cup white flour
2 1/2 cup sugar
1 1/4 cup olive oil (I used 1/2 veg. oil and 1/2 olive oil)
4 eggs
1 tbsp. vanilla
1 tbsp. cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup chopped nuts (optional, and sadly, I didn't use them)

Mix all ingredients together and bake in greased loaf pans at 325° for 50 - 60 minutes on until a knife inserted in center comes out clean.

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