Tons of Zucchini!

I have so many zucchinis. They are HUGE too. The four plants I put in the garden had all sorts of problems. The weather was not kind. But these plants yielded over 12 very large zucchinis. I love them and can eat one in a day or so. But the family is screaming for zucchini bread.

There are several things in the recipe that add fat but that can be substituted out without anyone knowing…unless they read this! The original recipe is written out. I wrote the substitutions in ( ).

I hope you enjoy it as much as we do!

The recipe is simple:
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs (use the eggbeaters or other substitutes…I follow the directions on the container)
1 c. vegetable oil (1 c. unsweetened apple sauce)
2 ¼ c. sugar
3 tsp vanilla extract
2 c. grated zucchini
1 c. chopped walnuts (we omit them…most of my family does not like them)

Grease and flour two 8×4 inch pans. Preheat oven to 325 degrees.

Stir dry ingredients together minus the sugar.

Beat eggs, oil, sugar, and vanilla together. Add dry ingredients and mixed well.
Stir in zucchini and nuts until well combined. Pour into pans.

Bake 40 to 60 minutes or until tester inserted in the center comes out clean.

Cool in pan on rack for at least 30 minutes. Remove from pans and let cool completely.

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