Extra zucchini from the garden? This is a great and delicious zucchini bread recipe that is a staple for me during the summer months. You can even make more and freeze them for later in the year.
I really like zucchini bread and this recipe was given to me when making my cookbook. He’s from Robyn from East Windsor and it’s absolutely wonderful. This is one of the softest breads I have ever tasted. You know, I always wonder if zucchini bread is a dessert, a snack, or a side dish. I have no idea. All I know is it’s good.
I asked Robyn how she got to know this recipe and Robyn wrote:
I started making this recipe several years ago to introduce green vegetables to my children. Over the past few summers, we would cycle to a local U-pick farm, pick our zucchini, and quickly pedal home to bake our loaves of bread. We do so much that my daughter CJ (9) decided last year to create her own garden in our backyard so zucchini is always on hand in the summer!
Thanks, Robyn, for the recipe and I hope you all enjoy a slice of it as a side dish, snack or dessert.
1 Â½ cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of salt
2 teaspoons of cinnamon
1 cup of vegetable oil
2 cups peeled and grated fresh Jersey zucchini
3 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
raisins or nuts (optional)
How to assemble it:
Preheat the oven to 350 degrees. In a large bowl, beat the eggs and sugar until light and fluffy. Add the vanilla, salt, cinnamon, vegetable oil, baking soda and baking powder. Mix well. Stir in the grated JERSEY FRESH zucchini. Add the flour (and raisins or nuts if you use them) and mix well. Pour the dough into a buttered cake tin and bake for 45 to 60 minutes. The bread will be baked when a toothpick inserted in the middle comes out clean. Let cool. Enjoy!
The above post reflects the thoughts and observations of Big Joe Henry, host of New Jersey 101.5 Weekend. All opinions expressed are those of Big Joe.
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