It’s zucchini season, and if you garden you have zucchini coming out of your ears. Right? Never fear, Chew Wanna Eat to the rescue with a recipe for bread (or muffins) that is so moist and delicious, even naysayers will love it. I’ll never forget that years ago I gave a slice of zucchini bread to a nephew who was about five at the time. He promised me that he hated zucchini bread. I never told him what the bread was, I just gave it to him. After he scarfed it down he asked for a second slice while exclaiming, “Wow! That was the best banana bread I ever had.” Call it what you want kid, just eat it. lol
Eat one loaf today and freeze another one for later. When I have a bunch of zucchini ready from the garden I’ll often use my Ninja food processor and prepare a lot of the squash at once, then I freeze in pre-measured freezer bags for winter baking. So handy to have when you want to bake during the cold winter months.
INGREDIENTS: YIELD: 2 loaves
2 cups grated squash
2 ¼ cups sugar
1 cup canola oil
3 tsp vanilla
1 tsp baking soda
¾ tsp Baking Powder
¾ tsp salt
2-3 tsp cinnamon
2 cups AP flour
1 cup Whole Wheat Flour
2 TBSP Sugar
1 tsp Ground Cinnamon
Wash the zucchini and cut the ends off. Stick the squash in a colander for a few minutes and let some of the water drain off. Leaving the squash a little on the wet side adds extra moistness to your bread. Using a food processor blend until it’s nearly the consistency of applesauce. Set aside.
In mixer bowl, beat eggs, sugar, and canola oil for 2 minutes at medium speed. Add vanilla, soda, salt and squash. Beat until well blended. Add flour and mix until combined and batter is smooth. (If you have a big enough Food Processor, you might be able to mix the entire recipe).
Pour into two prepared 5″ x 9″ loaf pans and bake at 335° F for a good hour. Check for doneness with toothpick. If toothpick is clean and dry, the bread is done.
I know it adds extra calories, but I almost always grease my baking pans with a little butter. It gives the crust a better texture and adds a little extra flavor.
Muffins will take about 35 minutes, and I always overfill the cups.
Mini loaves will take about 45 minutes.
Gail Westover, a Treasure Lake resident has been cooking most of her life. Hobbies come and go, as we all know, but for nearly 50 years, she has made homemade cooking a priority when it comes to feeding her family. There is nothing she won’t cook, from Braided Danish and Marble Rye Bagels to International foods of all sorts. “When you’ve cooked as many years as I have, nothing will scare you,” Gail says. She admits that she has an extremely hard time following someone else’s recipe and has become a talented recipe developer. We are happy to welcome Chew Wanna Eat? to The Lake News where you will have access to her creations.