This prolific squash is often made into this delicious quick bread and is usually the first and last recipe that Nana uses with our zucchini each year.  If we happen to let some zucchini get too big, someone often makes bread.  Who else makes at least two loaves each time: one with nuts & raisins, and one without?  This bread can be served for breakfast, a snack after school, or a dessert with cream cheese icing.  Thin out the icing, and drizzle over the top just after cooling.

Do you need other ideas so you can use all of your homegrown zucchini?  Use the magnifying glass and search for zucchini, or any other ingredient you want to use.

 

Ingredients

• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 3 cups shredded zucchini
• 2 eggs, slightly beaten
• 1 cup sugar
• ¾ cup honey
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 1 cup chopped pecans (optional)
• 1 cup raisins (optional)

Instructions

• Combine first 5 ingredients.
• Combine zucchini and remaining ingredients, then add to flour mixture and stir until dry ingredients are moistened.
• Grease and flour 2 loaf pans.  (If you want only one loaf without pecans and raisins, pour half of the batter into a greased and floured loaf pan before adding them.)
• Now add pecans and raisins to the remaining batter and pour it into the remaining loaf pan.
• Bake at 350 degrees Fahrenheit for 45 minutes.  If it is not done, check every 15 minutes until wooden toothpick inserted in the middle comes out clean.
• After cooling for 10 minutes, remove from pan.  Let cool on wire racks to ensure a crunchy outside layer.

 

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8