I got my first bag of home grown goodies from my mom (Griffin Daylily Farms) the other day.
It was full of zucchini, cucumbers and yellow squash. SCORE!
My son Christopher saw the zucchini and immediately requested zucchini bread.
Anytime my son requests something with any type of vegetables in it,
my answer is always a resounding, yes.
So that's what I made with it.
It's a great recipe. Really moist and somewhat on the sweeter side,
so it makes a great bundt cake too.
I left the nuts out this time, per my son's request, but in the past I've added a cup of white chocolate chips in addition to the nuts. Really good!
I also mound my cinnamon when I add it, so it ends up being closer to 2 tsp.
Love how it forms a slightly crisp, sweet crust on the top.
Almost like you sprinkled it with a thin layer of sugar before baking.
3 c. grated zucchini
2 1/3 c. sugar
1 c. vegetable oil
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 1/2 tsp. cinnamon
1 c. chopped nuts
Heat oven to 300 degrees.
Mix zucchini, sugar, oil and eggs. Beat until blended.
Mix together flour, baking powder, salt, soda and cinnamon. Add to zucchini mixture stirring just until blended. Stir in nuts if using. Pour into 2 greased and floured large loaf pans and bake for 1 hour 15 minutes.