Thursday, September 1, 2011

Its zucchini time in Minnesota

Ready or not, zucchini are now in full production mode.  I've already given zucchini to neighbors on both sides of our house and made a couple of loafs of zucchini nut bread. Last night we incorporated zucchini into a pan of quiche. In keeping with my savoring theme I bring you a recipe that I received from my mom.  So you know its good ;-)

Zucchini-Nut Bread

3 eggs                                                      3 C flour
1 C sugar                                                 1 t salt
1 C vegetable oil                                      2 t cinnamon
2 C grated/finely chopped zucchini          1 t baking soda
1T vanilla extract                                      1/4 t baking powder
1 C chopped walnuts                                1/2 cup chocolate chips (I added this)

Preheat oven to 350 degrees.  Beat eggs then stir in wet ingredients and then add the dry ingredients.

Pour into 9" x 5" pan or two 8 1/2" x 4 1/2 " loaf pans.  Bake approximately for 1:20 minutes.

PS  For more ideas on how to utilize zucchini, the StarTribune has an article in today's paper, Ways to use up zucchini bounty.

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