Ophelia wrote:
>
> "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


Here's another one. I like it because it uses 3 cups of zucchini
instead of the usual two -- and I grate them seeds and all; pretend the
seeds are nuts If they are really seedy, add some walnuts for disguise.

*Bob's Zucchini Snack Cake*

1 cup whole wheat flour
1 cup all purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp. ground allspice

3 cups grated zucchini, do not peel
1 cup oil
4 eggs

Combine all dry ingredients in a large bowl. Add the eggs, oil, and
zucchini and beat well. Pour into greased 9x13 pan and bake in 325º
oven for about 45 to 50 minutes.