Zucchini bread: I received two pounds of zucchinis in my last share, so I decided to bake cinnamon zucchini bread on a day when it wasn’t a thousand degrees outside.
The recipe (below) called for 1 ¾ cups sugar, but since I am a closeted hippy, I decided to make it with about ½ cup, which drastically changed the taste. It’s still moist and spongey, but is a little bland. Since I have two large zucchinis left, I’ll probably just take out the cinnamon and add chocolate chips next time.
Ingredients:
- 2 cups shredded raw zucchini
- 3 eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 2 cups flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup chopped walnuts
Bake at 350 degrees for about 30 minutes in a 9 x 9 pan
Southside CSA 