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When you plant zucchini, you must have a plan to prevent them from taking over the world. Running its prolificness through a food processor and turning it into bread is a good start. This is a recipe I snagged when my yard also turned up an abundance of blueberries at the same time as the zucchini were replicating.
Ingredients
- 3 eggs lightly beaten
- 1 cup vegetable oil
- 3 tsp vanilla extract
- 2 1/4 cups sugar
- 2 cups shredded zucchini
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbsp cinnamon
- 1 pint blueberries
Blueberries make everything better!
Preheat oven to 350 degrees. Grease two 9x5 loaf pans, set aside.
In a large bowl, beat the eggs with the oil, vanilla, and sugar. Fold in the zucchini, then beat in the flour, sald, baking powder, baking soda, and cinnamon. Fold in the blueberries. Pour into the greased pans.
Bake for 50 minutes or until a knife inserted in the middle comes out clean. Cool for 20 minutes, then turn out onto wire rack and cool completely.
Notes and Hints and Stuff
- That's not much cinnamon.
You're right, it's not. I've been known to throw in some nutmeg and allspice, or even ginger and cloves as well. While baking requires fairly precise measurements, spices are thrown in merely for flavoring, and you can generally add or subtract those as you wish.
- That's a whole lotta oil.
Yes, yes it is. You can substitute 1 cup of applesauce for half of the oil, and you can certainly substitute some eggbeaters for 2 of the eggs. Follow the conversion on the side of the EggBeaters box. It's best if you include one whole egg at least, just for texture and taste sake.
- That's a whole lotta sugar!
You can do this half and half with sugar and Splenda baking mix, and it turns out well.
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