One of the greatest things about having asummer gardenis harvesting vegetables in the fall. But if you, like me, have an overabundance of certain vegetables like zucchini, it can be overwhelming to figure out what to do with them. One of my favorite solutions is to make zucchini bread. And trust me, your kids will love eating their vegetables when they taste like this. Also, you can easily make extra loaves to freeze and use whenever you need–fromYom Kippurbreak fastto dessert at your next book group.
You’ll Need:
3 eggs
2 cups sugar
1 cup oil
1茶匙香草
2 cups grated zucchini
1/4 teaspoon baking powder
2 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
1. Preheatoven to 350 degrees.
2. Greaseand flour a loaf pan.
3. Beateggs until frothy.
4. Addsugar, oil, and vanilla. Mix together.
5. Stirin flour, zucchini, cinnamon, baking soda, and salt.
6. Fillprepared loaf pan 3/4 full with batter.
7. Bakefor 1 hour.
(This can make two loaves depending on the size of your pans.)
