Zucchini Bread
Last week my neighbor called to see if I liked zucchini; of course I do!
So they brought me a few very very large zucchinis.
All I could say was "what am I going to do with that?!"
My kid's response: "can we blow them up?"
(they are teenage boys remember)
When zucchini get to this size they get very seedy
and not so great just to eat.
So I like to do two things with them:
- Stuff them (recipe to come)
- Make Zucchini Bread
- 1 1/2 cup of flour
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. ground nutmeg
- 1 beaten egg
- 1 cup of sugar
- 1/4 cup of oil
- 1 cup of shredded zucchini, unpeeled
DIRECTIONS:
- Preheat oven to 350.
- Prep loaf pan by greasing the bottom and sides.
- I like to grease the pan and then coat with sugar.
- This makes a yummy sweet crunchy crust!
- In a medium bowl combine the flour, cinnamon, baking soda, baking powder, salt & nutmeg.
- In another bowl combine the egg, sugar, oil & zucchini.
- Mix each bowl separately.
- Add the wet mixture to the large bowl of dry ingredients.
- Stir until all is moist.
- Don't over mix, the batter should be lumpy.
- Pour batter into prepared loaf pan.
- Bake at 350 for 40-50 minutes.
- I like to check mine at 40 & cook longer if needed
- Remove from pan and let cool on a wire rack
ENJOY!!
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Maybe a family favorite?
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