I'm sharing a long-time family
favorite recipe today!
When our garden explodes with
zucchini every summer, I work
feverishly to process it for the
Shredding, measuring and bagging
it with my beloved Food Saver!
The uniformly bagged zucchini
occupies a designated corner of
our chest freezer to be used in a
variety of dishes throughout the
Adding shredded zucchini to recipes
is a great way to increase your veggie
consumption as it doesn't have a
strong individual flavor.
However, there are two main recipes
in our home that quickly deplete my
pretty little frozen piles; this super
moist zucchini bread and our rather
sassy zucchini relish.
Both are well loved by adults, children
and assorted family & friends!
Today, I'll share our bread recipe...
2 cups sugar
1 cup oil
3 cups zucchini, shredded
3 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking Soda
¼ teaspoon baking Powder
3 teaspoon cinnamon
1 cup raisins (optional)
1. Preheat oven 350 degrees (Fahrenheit)
2. Beat eggs until foamy
3. Add sugar, mix well
4. Add remaining ingredients, mix well.
Grease & flour 8-9 mini loaf pans, fill half full.
Bake @ 350° for 40-50 minutes.
~Maria Matter http://asimplefive.blogspot.com/
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