Anyone who has ever grown zucchinis in their garden has had to deal with the ginormous ones you find hiding way in the back, underneath the long, prickly vines. I started a straw bale garden this year on my back patio (I’ll share more about that later). It is a pretty small garden, only four bales, and since I inspect it everyday, I assumed I would catch any stray zucchinis before they got too big. Not so. The other day I was out there looking for bugs, slugs, and other parasites, when I found one that was over a foot long. Knowing I shouldn’t use it for just plain eating (because after they get bigger than about 7-8 inches they lose a lot of their sweetness), I decided to make zucchini bread. Of course, this one was so big, I have enough left to make another four loaves.
Zucchini Bread
[recipe from Allrecipes]
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
1 tablespoon vanilla extract
2 cups grated zucchini
Preheat oven to 325°. Grease and flour two 8 x 4 inch pans or spray with Baker’s Joy. Whisk together flour, salt, baking soda, baking powder, and cinnamon in a medium bowl.
Beat the eggs, oil, vanilla, and sugar in a large bowl. Add the dry ingredients to the egg mixture and stir until moistened. Mix in the zucchini. Pour the batter into the loaf pans and bake for 40-60 minutes, until a tester inserted in the center comes out clean. Cool in the pans for about 20 minutes, then remove from the pans and cool completely before serving.
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