It started small enough – or so we thought. 6 zucchini starters, a yellow crookneck squash, and a patty-pan summer squash. Little did we know, that patty-pan was mislabeled at the nursery, and was actually *queue ominous music* The Round Zucchini Plant That Took Over The Universe!
So we’ve grilled zucchini, we’ve sauteed zucchini, we’ve add zucchini to curry and even tried to feed zucchini to the cat. Zucchini bread turned out good, the “Zucchini Gratin” recipe given to me by a dear friend wasn’t quite as successful (tasty, but not what was intended, not sure what I did wrong). This weekend I believe will see the baking of zucchini muffins, or perhaps some chocolate zucchini cake.
Here is our recipe for zucchini bread:
(NOTE: For a lower-fat bread, use less oil and more applesauce)
Preheat oven to 350 degrees.
2 1/2 cups all-purpose flour
1 tsp salt
1/2 tsp baking powder
2 tsp cinnamon
3 eggs
2 cups brown sugar
1/2 cup oil
1/2 cup applesauce
1 tsp vanilla
1/2 tsp lemon zest
2 cups grated zucchini
1 cup chopped walnuts or pecans
In a medium sized bowl, mix together the dry ingredients. In a separate larger bowl, mix together the wet ingredients. Pour dry ingredients into wet ingredients, then mix in zucchini and walnuts. Pour into 2 un-greased bread pans and bake at 350 for 60 – 70 minutes.