I unexpectedly found the biggest zucchini the other day in the garden. I really though I had kept a good eye on the plants and didn’t think anything zucchini’s were growing. Boy was I wrong!
So I sautéed some of it for dinner and the rest I needed to use in some other way. Zucchini bread immediately came to mind. It’s a good way to use up your zucchini and it’s always fun to bake something.
1 1/2 cups all purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup shredded zucchini
1/2 cup sour cream
2 eggs
1 stick butter melted (1/2 cup – you can substitute sunflower oil)
tsp vanilla
This is another quick bread recipe – which by it’s name means it goes together pretty quickly. First take all of the dry ingredients – use a whisk and mix them all together thoroughly. This is to distribute the baking soda. It helps distribute all the other dry ingredients too, but a big chunk of baking soda does not taste good.
Second – take all the other ingredients, put them in the bowl with the dry ingredients and mix everything together. I prefer to mix everything by hand rather than use a mixer of any kind. Just helps to make sure you don’t over mix the batter.
Pour everything into a loaf pan that has been sprayed with non stick baking spray. Bake in a pre heated 350 degree oven for about an hour. When I was baking my loaf, it took an hour and 5 minutes.
One of the best ways to enjoy a quick bread like this is sliced, and browned on a griddle with a little bit of butter.
Just harvested some Delicata squash, wonder what I’ll do with that!
Baked by Christian Tamez 