Tis' the season for us to be buried up to our eyeballs in Zucchini. If you grow zucchini, you know exactly what I am talking about.
We eat what we can fresh and the rest is shredded, measured and packed away in the freezer for winter meals.
Of course... we make lots of zucchini bread too!
Here is a favorite recipe of ours at the Cedar House. We have tried many Zucchini bread recipes in the past. This remains our favorite ;-).
2 Cups Finely Shredded Zucchini
2 Cups Sugar
2 Farm Fresh Eggs
1 tsp. Lemon Extract
1 tsp. Almond Extract
1 tsp. Ground Nutmeg
1 tsp. Ground Ginger
1/2 tsp. Salt
1/2 Cup Cooking Oil
Zest and freshly squeezed juice from 1 Lemon
Combine all ingredients in your favorite mixing bowl and set aside for 10 minutes to allow the zucchini to sweat out
In another mixing bowl combine the following...
3 Cups Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
Mix dry ingredients thoroughly and then add to wet ingredients.
I stir by hand just until mixed...No need to overwork the batter!
Pour batter equally into two bread pans prepared with a non stick spray
Bake in preheated oven at 350º for 45 minutes ( My ancient oven cooks a little hotter so I set my timer for 40 minutes) until center is done.
Pull golden loaves from the oven and cool on wire racks for 10 minutes and then release from pans and thoroughly cool.
After loaves are cool place in sealed bread bags and place in refrigerator. We have found this holds in moisture and the bread will slice up beautifully.
If you decide to try it out...
We hope you enjoy it as much as we do!