Monday, July 27, 2009

Zucchini Season

If you have a zucchini plant in your garden, and you have neighbors with a zucchini plant, you probably have a kitchen counter filled with oversized zucchinis just waiting to be shredded. I have a family tried and tested whole wheat zucchini bread recipe that I make each summer, but it is only the end of July, and I am already inundated with the squash. If I intend to not waste any zucchini, I will need to get creative and try more recipes. At, there are 2,890 recipes listed when the ingredient zucchini is typed in the search engine. Numerous recipes are available for pie, casseroles, salads, muffins, quiche, and even one for pancakes. Stay tuned for more recipes.

Whole Wheat Zucchini Bread

3 eggs, beaten
¾ cup oil
2 cups sugar
4 tsp vanilla
2 cups shredded zucchini
3 cups hard white wheat flour (red wheat also works fine in this recipe)
1 tsp salt
1 tsp soda
½ tsp baking powder
4 tsp cinnamon
½ tsp cloves
1 tsp nutmeg

Mix eggs, oil, sugar and vanilla. Sift together dry ingredients and then add alternately with zucchini to wet ingredients. Bake in two greased loaf pans for 45-50 minutes at 350 degrees.


cathy said...

love that zucchini. At they have a "zucchini battle" in their test kitchen. I'm thinking of trying to branch out this summer and try some new things like zucchini fritters and pancakes. It's really good grilled as well.

Shellee said...

Instead of oil, next time try putting in shredded granny apple. It's wonderful