No 46 - Zucchini Bread

I warned you these wouldn't be in any particular order.  (Zucchini, Courgette, summer squash...).  During summers of over supply of zucchini, I grate them, squeeze out excess moisture and freeze the pulp in blobs to make loaves, cakes, muffins and fritters during the winter. This recipe is a favorite but I use about half of the sugar.

No 46 - Zucchini Bread

A bit of a misnomer because it is not bread - more cake or sweet 'loaf'.  However I harvested the first zucchini of this season on Saturday, so I'm getting in the mindset to be over-run by them (which to be frank would be preferable to last year's impoverished harvest).

I love zucchini in cakes and muffins; lots of lovely moistness without much impact on flavour.

Zucchini Bread

1 cup oil

3 eggs

1 ½  cups sugar (I use light brown sugar)

3 tsp vanilla

2 cups grated zucchini

3 cups plain flour
2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

¾ tsp cream of tartar

1 tsp salt (optional)

1 cup sunflower or pumpkin seeds

Pre-heat the oven to 160^o C (325^o F) and prep a large loaf tin (or two small ones).

Beat the first 4 ingredients together until the mixture is thick and fluffy.  Stir in the grated zucchini.  Fold in the sifted dry ingredients, and seeds.

Even it out in your loaf tin and bake for about an hour (until a skewer comes out clean).

 

or try a round one.....