Zucchini Bread

You either love zucchini or hate it …. or love it until you have an overabundance in the garden and start getting tired of it … "but" there aren’t many people who hate a good zucchini bread.

Now some people think that vegetables don’t belong in desserts and some people say, "I don’t like zucchini. Period." I have one of those in my household and he definitely does NOT like zucchini bread.

This past summer I had an abundance of zucchini and, well, you just have to make at least once loaf of zucchini bread. I did and I coerced my zucchini-hater into trying a bite. His verdict? Quote: "Well, I cannot judge it on just one piece! But I think it is better than banana bread." Yahooey a convert AND I get to make more zucchini bread.

Note: I shred my zucchini and store it in 3 cup portions, popping it in the freezer. I forget how many packages I have this year. (I wish I could can it and have it ready for bread. I’m still looking for an "ok" on this).

The Recipe
Mix together the following:
  • 1 c. margarine/butter
  • 3 c. sugar
  • 3 eggs
  • 2-3 c. grated (and drained) zucchini. (I don’t completely drain the frozen zucchini)
  • 1 tsp vanilla
  • 3 c flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp mace ( or a little less)
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 1.5 tsp salt
  • 1 c. chopped walnuts (or ground chestnuts, which is what I have available)
  • Add some banana as well if you have some
Bake for 1 hour (or so) at 350F in 2 greased loaf pans. (Test the centre to see if it is done. You know how to do that, yes? Stick a toothpick in or a piece of straw from a clean broom or a skewer… and if it is done the item comes out dry.)

And there you have it … enjoy!