Back in the middle of June, a co-worker at Huber brought in some seedlings that he had started from some of his tomato, squash and zucchini plants. After they sat around for a day or two, I decided I'd take some of the leftovers and try planting them. Tom made a small bed, and we planted one zucchini, one squash and three tomato (grape, cherry and Better Boy) plants. The squash didn't make it, but Saturday, I had my first harvest - two zucchinis. Tonight, I made a Zucchini Walnut Bread with one of them.
Zucchini Walnut Bread
Ingredients
- 1 cup chopped walnuts
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 2 cups grated zucchini
- 1 cup raisins
- 1 teaspoon vanilla extract
Directions
- Whisk together flour, baking soda, salt, cinnamon, and baking powder.
- In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
- Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.
I thought it tasted good. Tom, on the other hand, said he thought it should taste more like applesauce. WTF?
No comments:
Post a Comment