Sunday, September 23, 2012

Zucchini Bread

As a kid I loved growing zucchinis in the garden.   I didn't like to eat them, but I liked the satisfaction of watching them grow.   We would have more zucchinis than my parents knew what to do with.   In my childhood memory, they were huge!  (I'm sure they were the size of baseball bats)

My sister also received a zucchini from the CSA (Community Supported Agriculture) that her co-workers participate in.    Making zucchini bread was the only thing that occurred to me when I saw a nice little Z in the food bin.     Pop that baby in the food processor and shred it down.   55 minutes later?  A delicious breakfast treat.

What You Need

1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 beaten egg
1 cup sugar
1 cup shredded zucchini
1/4 cup vegetable oil
1/2 cup chopped walnuts

What You Do

Line your 9x5 loaf pan with foil and spray with cooking spray.  Preheat the oven to 350.

Combine your dry ingredients (flour, soda, powder, salt, and nutmeg) in a medium/large mixing bowl.  Create a well in the middle.     In your other bowl combine egg, sugar, zucchini, and oil.   Add zucchini mixture to dry mixture and stir only until moistened.    Fold in the nuts. 

Spoon batter into prepared pan and bake 55-60 minutes.   Allow bread to cool and then use foil to remove the bread from the pan and slice.     Eat it quickly in one or two days or wrap tightly to store in fridge/freezer.

What do you do with gifts of vegetables?   

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