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).
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!