"gloria.p" > wrote in message
...
> This isn't jam or bottled, but it's a very good way to "preserve"
> extra zucchihi. We have it for breakfast all year long from the freezer
> and I have shredded zucchini frozen in 2 cup bags to make more in case we
> run out! The recipe makes 2 loaves. I have made at least 6 batches
> this summer and always send some home with my kids. 21 month old grandson
> loves it.
>
> On one of the hottest weekends of the year we found a huge Golden Zucchini
> in the garden. This was worth heating the oven for:
>
> Zucchini Bread, from (James) Beard on Bread Cookbook
>
> 3 eggs (or combination Egg Beaters and egg)
> 1 1/2 c. granulated sugar (has already been reduced from 2 cups)
> 1 c. vegetable oil (I use 1/2 cup plus 1/2 c. applesauce)
> 2 c. coarsely grated raw zucchini. If it's a big zucchini,
> scoop out the seeds before grating; no need to peel.
> 3 tsp. vanilla extract
> 3 c. all purpose flour
> 1 tsp. salt
> 1 tsp. baking soda
> 1/2 tsp. baking powder
> 3 tsp. ground cinnamon
> 1/2 tsp. nutmeg, pinch of cloves and allspice
> 1 c. coarsely chopped pecans or walnuts
> (optional: handful of chocolate chips)
>
> Grease well and flour two 9 inch loaf pans.
> Sift together flour, baking powder and soda, and spices. Set aside.
> Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
> oil, mixing well. Add dry ingredients gradually while still stirring to
> combine. Add zucchini, mix well, then nuts. Pour into pans.
>
> Bake in a preheated 350 degree oven for 50-60 minutes or until a tester
> comes out clean. Cool on rack about 15 minutes, then remove from pan
> and continue to cool until room temperature. Wrap securely. Serve
> sliced, spread with cream cheese.
>
> This bread freezes VERY well.

<saved> Thank you
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