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Zucchini and the Picky Kid

September 2, 2010

Sounds like a great title for a kid’s book!

Thanks to my friend Sue and the two lovely zucchinis she gave me from her garden, I made a double batch of zucchini bread AND added a heap of grated ‘zucch’ to my tomato sauce for sloppy jo’s! What a productive day (note: first day back at school for Simone and it was an extended day so I was able to be super mom on steroids).

Double batch of zucchini loaf using one zucchini

Zucchini Bread (use two loaf pans, it makes a lot)

3 eggs
2 cups white sugar (try this the first time – if you think you can cut it down 1/4 go ahead!)
1 cup veg oil (or I do 1/2 apple sauce and 1/2 veg oil)
2 cups grated zucchini
2 tsps vanilla
3 cups flour (I use 2 cups all purpose and 1 cup whole wheat – didn’t turn out like cardboard)
3 tsps ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 tsp nutmeg (secret ingredient)

Directions
1. Preheat oven to 325 degrees. Grease and flour 2 loaf pans
2. In a large bowl, beat eggs until light & frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, and salt, and stir into egg mixture. Divide batter into prepared pans.
3. Bake for about 60 mins or until done!

Oh, and if you like toppings, you can also mix this up and add it to the loaf for baking:

Equal portions: flour, brown sugar, oats
Sprinkle in some cinnamon & nutmet
Add some small pieces of butter and stir it all together so it’s mostly held together by the butter and lumpy.

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3 Comments leave one →
  1. September 2, 2010 9:37 pm

    If your friend has Zucchini's in her garden, beg her to invite you over when she makes the Zucchini blossoms – the BEST way to eat Zucchini is to eat the flowers, preferably stuffed and fried! Your bread sounds delicious.

  2. September 5, 2010 4:39 am

    Wow, that does sound good Mark. I'll have to drop some serious hints for that. Or maybe I should grow my own zucchinis! Have you tried my popcorn cauliflower recipe on this site? I think you might like that. Go easy on the salt, and cook it crisp…SO delish. 🙂

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