Zucchini Bread - Marlene
Marlene Wuertz's recipe
Yep, use the whole thing, skin seeds and all. I use a cheese shredder, larger holes as someone else said. When I need to grate things, I only cut off one end. The other end is the one I hold, and when it gets to the point where my fingers are grazing the grater, I'll stick a fork in the uncut end and grate as far as I can .. safely!
Lastly, If you freeze the zucchini it grates easier because it won't fall apart as quickly. If you have a lot to grate but won't use it all, youy can freeze the grated zucchini in baggies in the freezer.
If you have water in the zucchinni, (especially after freezing) drain the water.
Ingredients
| 3 | eggs (beaten) |
| 1 C | oil |
| 1-1/2 C | sugar (Optionally 2 cups) |
| 3 C | flour |
| 1 t | baking soda |
| 1 t | salt |
| 1/2 t | baking powder |
| 3 t | cinnamon |
| 2-1/2 | grated packed unpeeled shredded zucchini |
| optional | raisins, nuts, coconut, dates |
Preparation
Spray bottom and sides of 2 pans with PAM or coat with butter, then sugar pans. Set oven to 350.
Beat 3 eggs. Add 1 cup oil. Mix well. Add 1-1/2 cups sugar, a little at a time, beating well. Add 2/1/2 cups shredded zucchini. Add 3 teaspoons vanilla.
Sift and add to the above:
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
Stir in nuts and raisins. Pour batter into greased 9 x 5 x 3 inch loaf pan. Bake in preheated 350 degree oven for 50 to 60 minutes or until pick inserted in center of bread comes out clean.
Notes:
Variation: Nuts, raisins, coconut, dates may be added.
Keep a supply of flavorful toasted nuts on hand to use in everything from cookies and cakes to salads and main dishes. The toasted nuts will store easily in your freezer for up to a year
Toasting Nuts:
To toast the nuts, spread them in a thin layer in a shallow baking pan. Bak in preheated 350 degrees oven for 5 to 10 minutes or until golden brown, stirring once or twice to make sure they bake evenly. Cool the nuts before using or storing them.
Blending Flour:
When mixing flour into shortening and egg mixture, mix only until blended as over beating results in tough bread.
ENJOY! - from Mom & Dad