If you’re our friend on Facebook, then you may have seen this photo already. One of Dave’s coworkers has a garden, and apparently, one heck of a green thumb. She gave us this giant zucchini and for days it just sat on our counter top so we could ogle it and show it off to friends. Finally I decided I needed to do something with it, and well, when life hands you giant zucchini, make zucchini bread!
1 Tsp of Salt
1 Tsp of Baking Soda
1 Tsp Baking Powder
3 Tsp of Cinnamon
1 Cup Vegetable Oil
2 1/4 Cups Sugar
3 Tsp Vanilla Extract
2 Cups Grated Zucchini
First, preheat oven to 325. Next start by mixing the eggs, oil, vanilla, and sugar with your mixer.
When mixed the consistency should be similar to the picture above.
In a separate bowl you’ll want to sift, and then mix your dry ingredients. Sift through a pastry sifter (if you’ve got one) to remove any lumps.
Mix the sifted ingredients together: flour, salt, baking powder, baking soda, cinnamon and nutmeg. Once mixed well add dry ingredients to wet batter in batches so you can blend it all well.
Next you’ll add in your grated zucchini. I used my food processor to shred it but a handheld cheese grater would work too.
Once you’ve mixed the zucchini in with your batter you’re ready for the pan.
Generously grease your loaf pan with butter or non-stick cooking spray. Fill 2/3 of the way full with batter and top with excess zucchini or chopped walnuts if you’d like to.
Bake in the oven for about 50 minutes or until a toothpick inserted into the middle of the bread comes out clean.
Once the bread has cooled it can be sliced. Since I don’t want to be tempted to eat my baked goods I promptly put them on a platter and send them to work with Dave. These gifts tend to go over well since the ladies in the office can enjoy them with their coffee.
Since I had leftover batter I also made a little loaf especially for the coworker who sent us your produce. All in all the zucchini bread was a delicious success. I hope you’ll add it to your repertoire.