Help! I’m in zucchini overload! The crop is really producing a lot of squash and I can’t eat it all. We finally had a cooler day (high 86° on July 4!) and I felt a need to bake. As children my mom always made cookies on one of those rare mid-summer rainy days. I think it was to keep 4 children who were in the house all day from driving her crazy! The benefits to us were wonderful. Lots of chocolate chip, orange almond ice box and oatmeal cookies for snacks!
I made 2 batches of zucchini bread. I made one with nuts and chocolate chips and one plain. I made that with chocolate chips and pecans in regular sized loaf pans and took one to a friend for dinner last night. The other I brought to work for my friends today. The other batch I made without chocolate and pecans and took one to the sweet girls at the allergy clinic, gave one to Nelda and I guess I’ll keep the third small loaf. I may make another batch to take to the Blog Hop til You Drop, It’s So Very Cheri and Katherine’s Favorite Things
- 3 eggs, room temperature
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 teaspoons Mexican vanilla
- 2 ½ cups grated zucchini (2 medium zucchinis)
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon soda
- 1 teaspoon baking powder
- *Optional: 1 cup semi-sweet chocolate chips and 1 cup chopped pecans
Beat eggs, oil and sugar until light. Add vanilla and zucchini. Mix well.
In a large bowl whisk together the dry ingredients to lighten and add to the wet ingredients and blend by hand.
Prepare 2 regular loaf pans with non-stick spray and divide the batter evenly. Or use 3 small loaf pans prepared the same.
Bake at 350° for about 55-60 minutes until lightly browned on top and when pierced with a skewer it comes out clean. Bake at 350° for 45 minutes for the small loaf pans.
Cool 10 minutes in the pans and immediately loosen and remove from the pans. Wrap in foil, but don’t seal the ends while still hot. Seal well when cooled.
This is best after resting in the foil for 24 hours. Very moist.
*I added the chocolate chips and pecans because I wanted something a little sweeter for a dessert. It was very good.