When neighbors give your household of two about 10 zucchini then make zucchini bread! Kinda like lemons, right?
I made tons of zucchini muffins for the house and even took some to my folks’ house as well.
Next year my husband and I are going to have a garden. Squash and zucchini are on the list of things we will have in the garden. There will more zucchini bread in the future, don’t you worry about that.
I have saved some cut up and peeled pears from our tree but they are still frozen an I haven’t gotten brave enough to try pear bread which I heard is amazing.
If you have never had zucchini bread then realize that it is a sweet bread and tastes similar to pumpkin bread (my recipe anyway).
What? You want my recipe? Of course you do.
Zucchini Bread Recipe:
(I omit 1 cup of walnuts and thought it was perfect without)
3 cups white flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1 cup unsweetened applesauce
1 3/4 cup sugar
3 tsp vanilla
2 1/3 cups grated zucchini (remove seeds, trust me)
-Mix flour, salt, baking powder/soda, cinnamon and set aside
-Beat eggs, applesauce, vanilla and sugar. Then add flour mixture & beat well
-Stir in zuc until well combined
Bake in 2 bread pans, greased & floured @ 325F for 40-60 min, cool and serve.
Large muffins bake around 25 minutes.
Optional awesome: Couple teaspoons of cocoa chili blend (McCormick) for a chocolaty flavor.