Wednesday, I decided it was time to do SOMETHING with the zucchini. I hate to see fresh produce go to waste. I googled 'easy zucchini bread' and found there are no less than 1 million recipe variations. I picked one and printed it out.
When I got back to the kitchen, I realized I couldn't just toss a zucchini into a mixing bowl and hope it would dissolve into the batter if I stirred hard enough. I had to shred it. The recipe called for 3 cups of shredded zucchini. Even though these zukes were huge, I looked at them and hoped I'd have enough for the recipe. I washed, scrubbed and dried the 4 monsters and cut them into spears to fit in my food processor and began sending them to their painful shredded death.
I needed 3 cups of shredded zucchini. Do you know how much shredded zucchini you get from four big-A zucchinis?? Guess.
If you said "a freakin' buttload," you are correct! You have just won a freezer bag of shredded zucchini! There was zucchini everywhere, on the walls, on the floor, on my shirt. I'm pretty sure I flung some into the middle of October.
Long story short (ok, so there really isn't a story), I made the bread. It tastes fine, nothing to write home about, though apparently ok enough to blog about. I still have a buttload of shredded zucchini. What else can I make with it? Anyone have any suggestions? Maybe something savory? Let me know. Send me a link. Something.
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.