Friday, July 16, 2010

When is a zucchini not a zucchini? When you drop it; then it's squash!

Another day . . . another zucchini.  What to do with it?

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 teaspooon vanilla
  • 1 teaspooon almond extract
  • 2 cups coarsely grated zucchini (loosely packed)
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F.

In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil, 1 teaspoon almond extract and 1 teaspoon of vanilla. Beat until thick and lemon colored. Stir in zucchini.

In a medium bowl, whisk together to combine 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder and 1 teaspoon salt. Stir dry mixture into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired.

Grease and flower two bread loaf pans to prevent sticking. Pour batter into pans and level off with the back of a spoon.

Bake for approximately 1 hour or until done.

Allow loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack.

Serve smeared with softened cream cheese.


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