I scored the veggie jackpot last week when my parents gave me a CSA share-worthy assortment of goodies from their garden:
Buried under that gorgeous pile of peppers, green onions, rainbow chard and celery are four giant zucchinis. As in nearly 2-feet long! My father assured me that despite their crazy huge size, they tasted completely normal.
I considered using them a variety of ways, but the one I settled on was zucchini bread. Nothing fancy, sans nuts, white flour based, zucchini bread. I would have definitely tried it with wheat flour, had I any in the pantry – either all wheat, or half-and-half.
This particular recipe was made with 4 cups of shredded zucchini, so it produces A LOT of zucchini bread. I ended up making 18 muffins, one small loaf and one tube pan’s worth with this batch. I’ll freeze at least half of the muffins, as well as the loaf, and then use the tube pan zucchini bread for breakfast and lunches (sliced with cream cheese – yum!).
Both kids approved of the less sweet version I made as compared to the recipe I adapted this from – over a cup less sugar. Love that!
- 4 cups shredded zucchini
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 tablespoons ground cinnamon
- 2 teaspoons salt
- 6 eggs, beaten
- 2 cups granulated sugar
- 2 cups canola oil
- 2 tablespoons pure vanilla extract