So are you one those gardeners who starts harvesting your veggies & you go to a friend’s or neighbor’s house to drop off zucchini & it looks like they took off on vacation? (they’re really just hiding!!) Well then these next recipes for zucchini are for you. Easy, healthy & delicious.
This last recipe is for Zucchini Bread.
Preheat oven to 350 degrees.
Combine well 3 cups flour, 1 tsp. salt, 1 tsp. baking SODA, ¼ tsp. baking POWDER, 3 tsp. cinnamon. In a mixer, beat 3 eggs until light, add in 1 cup white sugar, 1 cup dark brown sugar, 1 cup oil (I like canola), 2 tsp. vanilla, 1 tablespoon molasses (my secret ingredient – optional but adds such a rich flavor), 2 cups grated raw zucchini. Mix well then stir in dry ingredients & mix well. Pour into loaf pans. (I prefer the mini tin foil pans- you can reuse them too). This makes 5-6 mini loaves. Bake in oven approx 40 minutes, keep toothpick testing. Allow to cool & remove from pans. Serve warm – yum. Serve slightly toasted with butter – yummier still. Wrap individual loaves in Glad Press & Seal wrap & then store in a Ziploc bag in freezer. Something yummy you can always go to for breakfast, dessert, with dinner or as an appetizer with fruit toppings. Enjoy!
Pepper Recipe is next!
No comments:
Post a Comment