Do you ever wonder what to do with all your zucchini, especially the ones that grow too big. I’ve got a yummy recipe that is rich and moist. Just yesterday my grandson, Connor, ate three slices.
2 cups white sugar
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups grated zucchini
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional)
1. Preheat an oven to 350 degrees. Prepare 2 8×4-inch loaf pans with cooking spray.
2. Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
3. Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.
We also love to make fried zucchini, chop it in pieces and freeze it, and add it to salads. What do you do with your harvest of zucchini?