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What to Do With a Gigantic Zucchini
The Squashes of Summer.
Everybody has a friend who plants a vegetable garden and overplants the squash. They inevitably drop by with some yellow squash, a cucumber or two and (if you're lucky) a couple or three tomatoes. And there's always this one giant zucchini....
Everybody seems to have a zucchini recipe. You really kind of have to have one what with all the giant zucchinis lurking around there waiting to deposit themselves in your vegetable crisper.
If you don't have a good zucchini recipe, here's one I like. You can add extra fun things if you want to. The recipe is really adaptable and very tasty. I got four bundt cake sized zucchini breads out of this recipe from the enormous zucchini pictured to the right.
Before & After Photos
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 cup white sugor, or 1/4 to 1/2 cup honey
- 3 eggs
- 2 cups grated zucchini
- 2 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 3 teaspoons vanilla
- 1 cup chopped pecans or walnuts
- 1/2 cup raisins or chopped apple, (optional)
- Blend oil, sugar and eggs. I mix it up in the Kitchen-Aid mixer.
- Add flour with soda, baking powder, salt, cinnamon and vanilla. I switch to the dough hook on my trusty. Kitchen-Aid mixer at this point because the batter gets pretty thick.
- Fold in zucchini and nuts. Mix well, but do not beat. The dough hook works pretty well for this part.
- Place in two regular size loaf pans or one bundt cake pan. This recipe makes one bundt cake sized loaf. Just be sure to spray it with a flour and oil baking release or spray with Pam and then dust with flour so the bread will release from the bundt pan properly.
- Bake at 325 degrees for about an hour. It's done when you can stick a knife through it and the knife comes out clean.
- You can freeze zucchini bread, but this stuff comes out so tasty, it probably won't last long enough to freeze unless you make about 5 or 10 loaves, I got four bundt cake sized zucchini breads out of the zucchini pictured above.
* This recipe was submitted to the Tyler-Athens SDA Church "Bountiful Blessings" cookbook by Tyler member Doris Crockett. It's one of our favorites.