Zucchini Bread...one of many batches

Anyone that plants a garden every year knows that no matter what you can't plant only one zucchini plant.  It just doesn't seem right that one meager plant won't produce enough zucchini, right?  Well, since you've planted three or four zucchini plants you will probably have them coming out of your ears in the next few weeks.  We've already got a few.

So, what to do with all that extra zucchini?  Make zucchini bread, of course!  Zucchini bread is a great way to use those zucchini that got a bit too big!  It is a quick bread that can be made in loaf pans, fluted pans and even miniature cake pans!

Zucchini Bread

 

Cream together:

3 eggs

2 1/4 cup sugar

1 teaspoon salt

1/2 cup vegetable oil

1 tablespoon vanilla

2 cups peeled, grated zucchini

Add:

3 cups flour, sifted

1 teaspoon baking soda

1 tablespoon cinnamon

1/2 teaspoon baking powder

1 teaspoon nutmeg

1 cup nuts (optional)

Bake in greased and floured pans at 325 degrees F. 

The amount of time you bake the bread varies, depending on the size of the pan used; with a normal loaf pan, it usually takes around an hour; with the miniture cake pans I used, it only took around 25 to 30 minutes.  The best thing you can do the first time you bake is keep a good eye on it, but don't open the oven too much(you don't want to temperature going up and down!)!