Tuesday, August 2, 2011

Zucchini Bread

  The other day, Jason came home from work with two of these monsters. . .


They were bigger than I like to use for fried zucchini, since the seeds are fairly large, so instead, I cut them into big chunks and then . . .


 I grated, and grated, and grated some more. I grated 25 cups of zucchini. Most of it went in the freezer to be used in recipes throughout the rest of the year, but I used some of it to make zucchini bread.


In a bowl, beat 1 cup sugar, 1/2 cup oil,




 2 eggs, 3 tablespoons lemon juice, and 1 teaspoon vanilla.



Look at the golden yellow creaminess of it all!



 Sift 1 1/2 cup flour, 1/2 teaspoon each of soda, salt, nutmeg, ginger, cinnamon, and cloves, and 2 teaspoons baking powder.IMG_0517

 Add 2 cups of grated zucchini, and 1/2 cup nuts if desired.




Pour into a greased loaf pan. (I made a double batch, so used two loaf pans.)

Bake at 350 for one hour.





Serve warm with butter!


Here’s the recipe all together, if you prefer it that way.


1 cup sugar

1/2 cup oil

2 eggs

3 tablespoons lemon juice

1 teaspoon vanilla


1 1/2 cup flour

1/2 teaspoon soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon cinnamon

1/2 teaspoon cloves

2 teaspoons baking powder


2 cups grated zucchini

1/2 cup chopped nuts (optional)

Bake at 350 for one hour.

1 comment:

  1. Oh that looks good! And I could get more vegetables in my kids this way :)


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