We didn’t get to have a garden this summer and whatever sad attempt I made at container gardening failed miserably thanks to some little tomato eating somethings that like some sick game would stop by daily and knock down the barely ripened tomatoes, take nibbles of the skin and just leave my fleshy fruit for dead……..A-holes! Anyway, my herbs were abundant, but aside from that and one pathetic green pepper……NOTHIN’!! But. ALAS, I was still able to reap the fruits (or in this case zucchini rather) of my labor thanks to last year’s garden.
Last year we were overrun with yellow squash and zucchini and as to not waste the overabundance, I froze some for this year’s use. The thing with frozen zucchini is that you have to blanch it first, so your only options once you thaw is to use it for cooking or baking, so I used mine for zucchini bread. This recipe is your classic zucchini bread without the nuts. It is perfect for breakfast or dessert or just to snack on because it is just that tasty. I love my baked goods soft and gooey, so I bake my bread to be just barely done so that I can still get that soft center.
I truly hope we get to have a great garden next year, but I do feel thankful that I got to still enjoy what was left from our garden last year! Happy Baking!!!
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1/4 cup water
- 1 cup fresh zucchini, grated
- 1/2 teaspoon vanilla
- 1 teaspoon lemon juice
- Preheat oven to 350 degrees F. In a mixing bowl, combine oil, eggs, water zucchini, lemon juice and vanilla. In a separate bowl, sift together flour, salt, cinnamon, nutmeg, baking soda, and sugar.
- Combine wet ingredients into dry ingredients. Lightly grease a standard loaf pan or 4 mini loaf pans. Fill about 2/3 full. Bake standard loaf pan for 1 hour or mini loaf pans for 45 minutes or until a toothpick inserted into the center comes out clean.
If you like this bread recipe, you will love these:
Thanks for reading and to keep in touch you can Subscribe to High Heels To Hot Wheels by Email and follow me on Twitter, Facebook, Pinterest and Instagram. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to continue to create new content for my readers, so thank you for your support. I am also asked to review and test products, but will only present products that fit the nature of this blog and that I believe in. All opinions are my own.