We have quite a few LARGE zucchinis from our Rutgers organic farm share and we have a ton of other vegetables to eat. So, what is a girl to do with so many zucchinis? First, you batter and fry them up ... so freakin' good. Then, you ponder and remember how much you loved zucchini bread when you were younger ... find cookbooks and ... what?!?! not a single zucchini bread recipe to be found. Not even in the heralded Joy of Cooking book.
What
the
heck
?
Like any good blogger and semi-foodie, I log in to my epicurious.com account and search for a recipe. Results: one with several (i.e. too many) negative ratings and comments.
Ugh.
I tell you what ... I miss my grandma right about now. You can bet that she would have been able to rattle off a recipe in no time. boo.
But, I've got family ... and family knows some people ... so from the daughter of my sister-in-law's (yay - Susan!) neighbor comes the following recipe:
3 eggs (go organic and cage-free please)
1 cup oil
1 cup sugar (organic and fair trade if you can find it)
2 cups zucchini - grated (notes: 1. from Aunt Nancy & my Mom: you can leave the skins on ... and 2. from Evelyn: a peeler is a stealer of nutrients)
2 tsp vanilla (organic)
3 cups flour (organic)
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 Tbl cinnamon
1/2 cup nuts (optional - we like walnuts)
Beat the eggs in a bowl (this should be a large bowl as all the ingredients will end up here).
In a separate bowl, combine oil, sugar, zucchini and vanilla. Then add to the eggs - stirring completely.
In yet another bowl (large), combine all the dry ingredients. Then stir into the liquid mixture.
Bake at 350 deg F for about 1 hour. One large or two medium bread/cake (greased or buttered) pans can be used. Watch the bread for the last 15 minutes so you don't overcook.
Our results: pretty darn good but a little dry. Either the loaves were in for a few minutes too long or there wasn't enough oil.
Take #2 will be tomorrow since I only used one zucchini - they are really big. :)
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3 comments:
Take #2 came out MUCH better!! I used way more zucchini than what was called for ... almost double. I also added just a touch more oil to increase the moisture. And I watched that oven like a hawk while baking to make sure I didn't over-cook this batch.
Yay for zucchini bread success!!
a friend of mine recommended this soup recipe:
http://www.thekitchn.com/thekitchn/soup/recipe-zucchini-garlic-soup-032520
which is easily veganized! I have a bunch of zucchini and mean to try it out this week.
yum! thanks for the tip!!
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