Zucchini Bread – From Garden to Table
As far as I’m concerned, the reason zucchini exists is so it can be made into bread, cake or cookies. It also provides a great word for scrabble. Those pesky Zs can be hard to get rid of.
I love snuggling zucchini seeds into the warm earth in late may then waiting for the first sprouts to appear. Soon large yellow-orange blossoms let me know there will be baby zucchini growing inches every day, on the vine. The final reward, for watering and waiting, is the smell of zucchini bread baking in the oven and then that first warm slice.
Over the years I’ve tried several recipes for zucchini bread. If you’re like me, you consider a recipe as a starting point to the finished product, a blank canvas to be tweaked and built upon.
I’ve also found that most baked goods are made better with the addition of nuts. And I often add raisins or another dried fruit such as cherries or cranberries, which are great teamed up with orange peel and pecans, to my breads and muffins.
Here is the recipe for my favorite Zucchini Bread. Feel free to add raisins, nuts, or anything else that sounds good.
Lynn’s Zucchini Bread
2 cups shredded zucchini, fresh or 3 cups flour
frozen 2 cups sugar
3 teaspoons cinnamon 1 teaspoon baking soda
1 cup vegetable oil 2 teaspoons vanilla
1/3 cup powdered sugar 1/2 teaspoon cinnamon
Grease and flour two regular size loaf pans or four mini-loaf pans. In a large bowl, combine vegetable oil, sugar and eggs. Sift together flour, cinnamon and baking soda. Add dry ingredients to oil mixture alternately with the zucchini
Bake for 45 to 55 minutes at 350 degrees, a little less time for mini-loaves. Test for doneness with a toothpick. Cool loaves for 15 minutes then remove from pans. For the glaze, mix together powdered sugar and cinnamon. Add just enough milk to bring to drizzling consistency. Drizzle over loaves. Cool completely before slicing.
NOTE: 2 mini loaves = 1 regular loaf