One tasty benefit of summer is the large, beautiful zucchinis you can purchase (or grow) from the farm. Some may not realize the potential for one of these monster zucchinis as they are not the most scrumptious to cook and serve. However, many bakers identify this as the time to break out their zucchini nut bread recipe!
Why does it have to be a big, farm size zucchini you may wonder. It doesn’t have to be, but since they are not all that good for eating, they are great for baking. They are cheaper per pound than their smaller versions. Plus, you can make several loaves of bread using just one zucchini.
After our trip to the farm, where we of course purchased one of these large zucchinis, Maddie and I dug out our zucchini nut bread recipe.
The easiest way to grate this large squash is to cut it into pieces and remove the large seeds, it’s easier to hold and you won’t end up with any seeds in your bread.
My little helper climbed up on the counter and we began throwing ingredients into the mixer. After it was ready I decided last minute not to add any nuts or raisins to this batch as both Maddie and her father like it plain. That is another good thing about this bread recipe — you can change your last chunky ingredient. My favorite to add is chocolate chips, it has a wonderful flavor. I guess in our house it is called zucchini nut bread (nuts optional).
1 1/2 c. flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp nutmeg
1 beaten egg
1 c. sugar
1 c. grated zucchini
1/4 c. cooking oil
1/2 c. nuts (or whatever else you like.)
Mix egg, sugar, zucchini, oil. Combine the rest of dry ingredients and add to your zucchini mixture. Stir until moist, fold in nuts. Bake at 350˚ for 55 minutes or till a toothpick comes out clean. Cool and remove from pan. Store in freezer bag or air tight container. Makes 1 loaf.
We all enjoyed that nice, warm bread and I’m sure now you will too.
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