This is the time of the year when zucchini appear in the garden overnight and grow to mammoth sizes when you aren’t looking. Well, in most gardens at least. Ours had a late start and while we’re getting zucchini, it hasn’t been in excessive amounts. But there have been a few that have slipped past me unnoticed and grown to incredible sizes.
What do you do with such beasts of a squash?
Well, around here, we turn them into delicious zucchini bread!
Now doesn’t that make you wish you had an army of zucchini in your garden, waiting to be turned into yummy bread?!
1 cup oil
2 cups sugar (I cut down to 1-1/2 cups and it was still sweet enough)
2 cups flour
1 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
2 cups grated zucchini
Blend eggs, oil and sugar first. Combine dry ingredients. Add zucchini, alternating with dry ingredients, to the eggs, oil and sugar mixture.
Bake in greased bread pans for one hour at 350 degrees.
Note: 1 cup raisins may be added if desired. Leave skin on zucchini when grating. For ease, I throw my zucchini in the food processor and pulse it until roughly chopped.