This recipe is being Jelly Blogged today for my sweet “Insight” buddy Marc LaFont– he’s up to his ears in zucchini!
Good use of your abundant crop, but also helps keep it around throughout the year if
you freeze it.
If you friends & neighbors get a whiff of this tasty treat, that wont want your ‘extra’ zucchini anymore, but your zucchini bread instead!
This moist, sweet, nutty bread is very easy to make & it freezes well-
It’s good morning, noon & night!
Stash some in your freezer to last throughout the winter- pull it out in the morning & have in place of toast,
or as a midday snack, or an evening dessert-like treat.
It’s delicious plain, with a dab of butter, or a smear of cream cheese.
Just pop a piece in the toaster & enjoy with coffee or tea-
Preheat oven to 350. Grease & lightly flour bread pans.
1 c. canola oil
2 c. “Turbinado” raw sugar (or 1 c. brown & 1 c. white)
2 c. fresh grown, organic zucchini squash
3 c. flour (I use 1 1/2 c. whole wheat pastry flour & 1 1/2 c. “Swan’s Down” cake flour)
½ t. salt
½ t. baking powder
½ t. baking soda
3 T. cinnamon
1½ c. walnuts (chopped)
¾ c. raisins
1 t. vanilla extract
In a large bowl;
Beat eggs till foamy, add oil, sugar & zucchini. Mix lightly.
Add dry ingredients & mix.
Bake at 350 for about an hour.
This recipe makes a lot-
I always bake using my all time favorite “French” mini-loaf pan. After the loaves cool completely, I wrap each loaf individually with “Press ‘n Seal”, then put them all in freezer bags for my Winter Stash!