Last summer we had so many zucchini's from our garden that I was constantly searching for recipes to use them up. This has to be my favorite zucchini recipe. This summer we decided not to plant zucchini, because I was so sick of them. I thought I'd put this recipe up anyway, just in case any of you run into the same over-abundance of zucchini problem or just want some yummy bread to snack on.
Zucchini Nut Loaf
1 ½ cups all-purpose flour
Zucchini Nut Loaf
1 ½ cups all-purpose flour
1 tsp ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon baking powder
1 cup sugar
1 cup finely shredded unpeeled zucchini
1 egg
¼ cup cooking oil
¼ teaspoon finely shredded lemon peel (optional)
½ cup chopped walnuts (optional)
Oven 350 degrees
In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside. In a mixing bowl beat together sugar, shredded zucchini, and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into a greased 8x4x2-inch loaf pan. Bake in a 350 degree oven for 55 to 60 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store loaf overnight before slicing. Makes 1.
I got famous one summer with my siblings with this recipe. It really is better to wait a day before eating it, but who can ever do that?
2 comments:
Can I replace the sugar with honey or bananas? Have you tried it?
I have not tried it, but it's something i would totally do! I love substitutions! Just watch the amount of liquid in the batter...maybe add more flour? Or just try it! I know other recipes substitute apple sauce.
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