Saturday, July 8, 2017
Zucchini Nut Bread
The following is a recipe which I got a long time ago from a neighbor when I lived out in the country. I can barely read it anymore so thought I would post it for posterity (and so I will always be able to find it!) It is sinfully good and a great use for zucchini. For the batch I did today, I actually used zucchini that I had grated several years ago and thrown in the freezer. I was afraid that it would suffer from freezer burn as we discovered the container when defrosting the freezer a couple of weeks ago but it tastes as good as usual. It is great by itself but even better toasted with a bit of butter on it. This is a repeat of a recipe I posted a long time ago but for a smaller amount!
It is a little early in the season for zucchini but I look forward to it later this summer!
Recipe for Zucchini Nut Bread (2 loaves) 350 degrees
3 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp sale
2 cups sugar
1 cup vegetable oil
1 tbsp vanilla
2 cups grated unpeeled zucchini squash
1/2 cup walnuts
1 tbsp flour
1. Mix first five ingredients in a mixing bowl.
2. In a separate bowl, beat 3 eggs and then add the sugar, oil and vanilla.
3. Mix chopped walnuts with the 1 tbsp flour
4. Slowly add flour mixture into the egg mixture and then add the zucchini squash. Add chopped walnuts which you have tossed with the tbsp of flour..
5. Pour into two prepared loaf pans (coated with shortening or butter and dust with flour).
5. Bake for a hour at 350 degrees. Check with a broom straw which should come out clean when inserted in the highest part. Cook an additional 10 minutes if wet.
This is a Cabbage White butterfly entertaining me while sitting outside on a nice summer day (a rarity this year!).
A hungry House Finch next door taking his fill! I also saw a Tufted Titmouse but couldn't get a good picture as he flitted and hid behind tree leaves!