Zucchini Milk and Zucchini Bread
It’s so easy to keep the commandment, “Love Thy Neighbor”, this time of year. Mine are sick to death of zucchini recipes and have stopped picking it. It gets huge and they just want to get rid of it!
I gladly take it off their hands…sinks full of it…
wash it…cut it up…and fire up my steamer…
toss it in my blender or food processor..whirl…
and freeze in quart freezer bags…freeze flat and then put several in a gallon freezer bag.
Through out the year I enjoy baking the most Fantastic Zucchini Bread that I love to share with my wonderful neighbors.
Gather all the ingredients together and add it to a mixing bowl…except the nuts…
Mix well…and then stir in the nuts..I used toasted walnuts…
Pour batter into 2-8″ loaf pans that have been sprayed with non-stick spray. Bake in a 350 degree oven for 1 hour. Cool on a wire rack for 15 minutes and then remove bread from the pans.
Now it’s ready to wrap and deliver to friends and neighbors…giving lots of love back to generous zucchini donors! It feels so good cause they love it….
Be sure to slice up a little and add some soft butter. My guy loves to toast his too!
Fantastic Zucchini Bread
- 3 eggs
- 2 cups zucchini, cooked and blended
- 2 cups sugar
- 1 cup vegetable oil
- 3 tsp. vanilla
- 3 cups flour
- 1 tsp salt
- 3 tsp. cinnamon
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1 cup walnuts, chopped and toasted
Mix all ingredients well. Pour into 2-8″ greased and floured loaf pans. Bake at 350 for 1 hour.
Variation: for Chocolate Zucchini Bread, omit 3 tsp. cinnamon. Add 2 Tbsp. cocoa and 2 squares of unsweetened chocolate, melted. Bake for 50 minutes and cool on rack before cutting.
Ah-ha: You can use the Zucchini Milk just like applesauce in cake, bread and muffin recipes.