You really know it’s summer when you start getting more zucchini than you can possibly eat plain. Forget those adorable, skinny little courgettes – these are huge, dachshund size squash with their own zip codes and personality. Of course you cannot throw them out and can’t pass them up – what do you do with them? Here is the first of several recipes to come. This is the perfect way to get more veggies into your diet, use up those green giants, and also have lovely cake/muffins/bread around for guests. Enjoy!
Best Zucchini Bread Ever
1 cup oil or melted butter
1 ½ cups sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups flour
3 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ cup brown sugar
2 teaspoons cinnamon
Preheat oven to 325. Well grease either two bread pans or a baking dish (or muffin tins or Bundt pan – whatever you like). Beat eggs with a whisk until they are frothy. Beat in oil and sugar. Stir in zucchini and vanilla. Then stir in spices, salt, baking soda and powder, then flour. Pour into pans, sprinkle with brown sugar and cinnamon. Bake 45 minutes then check with a knife. It might take as long as 60-65 minutes to bake, depending on pans.
Cool, remove from pans, cut and serve.
-you can use grated carrot, apple, yellow squash instead of the zucchini or any combination of the four
-you can add nuts or raisins to the bread
-you can use ½ cup oil and ½ cup applesauce in place of 1 cup oil
-you can use the zest of an orange or lemon in the bread or as part of the topping
-you can substitute lemon or orange juice instead of vanilla
-you can add chopped candied ginger to the bread