Gardens & Zucchini Bread

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Zucchini Bread

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 Zucchini Bread

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. 

Zucchini Bread Zucchini Bread

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