A friend of mine told me a joke – if you can’t get a free zucchini this time of year, you don’t have any friends. That’s not always true, but it’s definitely that time of year when people have more produce than they know what to do with, and zucchini is abundant. Here’s one more way to use it. Bonus – it freezes well!
Zucchini Fruit Loaf
3 eggs, well beaten
1 cup vegetable oil (grapeseed oil works as well)
2 cups sugar
2 tsp. vanilla
Beat together until thick and foamy. Add:
2 cups grated zucchini
1 15oz can of pineapple (crushed or tidbits)
In another bowl, combine:
3 cups all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
Add dry ingredients to wet. Add:
1 cup raisins
1 cup chopped walnuts
Bake in two well-greased 5×9 loaf pans at 350F for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before turning loaves out onto a wire cooling rack.
This is a good recipe to play around with too. Today I made one 5×9 loaf, one 4×8 loaf, and a few muffins. Of course on smaller loaves or muffins, watch your baking time so you don’t end up with zucchini bricks. I’ve also substituted cranberries for the raisins and pecans for the walnuts with good results. If you want to freeze it, let it cool completely, then wrap it in plastic wrap, then wrap that in foil. I like to slice a piece for breakfast and toast it lightly. Yum!
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