One of the things I miss the most about being in the community where I grew up is the plethora of farm stands along the roads.
The evening before the long drive back (and by long? I mean 12-14 hours. It's good that I like to drive.), I loaded up with some of the largest zucchini and yellow squash in the universe. (No kidding. The zucchini was as long as my forearm!)
(I only needed half of this monster for this recipe.)
I was invited to a get-together where we were bringing something to share, and I thought that zucchini bread would be a good choice, given that I had enough zucchini to feed an entire military battalion.
My zucchini bread recipe is from the internet at AllRecipes, but I'll reprint it here, for the sake of simplicity. It is an easy and yummy recipe, for sure! (This recipe makes two loaves, but it's pretty easy to cut in half.)
3 c. all-purpose flour 1 c. vegetable oil
1 tsp. salt 2 1/4 c. white sugar
1 tsp. baking soda 3 tsps. vanilla extract
1 tsp. baking powder 2 c. grated zucchini
3 tsps. cinnamon 1 c. chopped walnuts
I LOVED grating this zucchini! I took out all my frustrations on it!
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
2. Sift flour, salt, baking soda, baking powder, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and mix well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40-60 minutes, until tester inserted in center comes out clean. Cool in pan on rack for 20 minutes, then turn out of pan and cool completely.
My friends gave this bread an A+! (Which is entirely appropriate, as I go back to school this week.)
This is the only piece I got!!