A delicious end-of-summer recipe that's perfect for getting rid of all of the extra zucchini from your garden. And don't be alarmed--the bread doesn't taste like zucchini at all. It's actually more like carrot cake.
- 3.5 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 1 tsp. vanilla extract
- 2 cups grated zucchini
- 1 cup chopped pecans (optional)
- Heat oven to 325 degrees.
- Grease a 9x5 pan.
- In a bowl, sift together flour, soda, salt, cinnamon, and baking powder; set aside.
- In a large bowl, beat sugar, oil, eggs, and vanilla. Stir in zucchini.
- Gently stir in flour mixture, being careful not to mix too much.
- Fold in pecans.
- Turn batter into prepared pan and bake for 1 hour and 15 minutes, or until wooden toothpick inserted near center of the loaf comes out clean.
- *The loaf is prettier and more colorful if you leave the peel on the zucchini.<p> *You should press the grated zucchini in a colander to squeeze out any excess moisture. Otherwise, the loaf may come out gummy in the center.
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Rating:
kymelloan (1 discussion) on Aug 10, 2009 at 10:32 AM
You can also use walnuts in place of pecans. I tried it and it was really good.
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Ruby-red (1 discussion) on Sep 3, 2006 at 12:43 AM
It tasted great! I added drained crushed pineapple instead of nuts.
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katherine02 (62 discussions) on Mar 27, 2005 at 08:26 PM
This is a great recipe. I left the peel on the zucchini and it was wonderful!!!
