Zucchini!!! YES…or NO, maybe way too much. It is great when it is in season and so fresh whether it is from a generous neighbor’s garden (thankful), your own garden, a local farmer’s market or grocery store near you please don’t forget to appreciate it, the season is short.
It seems like there is an overabundance for some people who have gardens, but in actually it is a very versatile and easy to utilize vegetable that can be incorporated into savory or sweet recipes with a mild flavor in my opinion.
So on this overcast Sunday morning, here is the recipe that I bring from my kitchen to yours:
Easy and Moist Zucchini Bread by Creative Caribe
1 1/2 cups unbleached all-purpose white flour
1/2 teaspoon of salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 packet of Dr. Oetker Vanilla Sugar
1/8 teaspoon of baking powder
3/4 cup of unbleached granulated sugar
1 1/2 teaspoons of vanilla extract
1/2 cup of Canola Oil
1 1/2 cups finely grated zucchini
Preheat oven to 350 degrees F (175 C). Non-greased glass loaf pan. Baking time is about 1 hour.
Sift together flour, salt, baking soda, cinnamon and flour.
Beat eggs, adding both granulated and vanilla sugar, vanilla and oil. Add the shredded zucchini. Finally, take the liquid and add it to the dry ingredients do not over mix. For me, I mix the entire recipe by hand so as to not over mix the batter which takes about 10 minutes total.
Please share the love (and zucchini if you have an overabundance) with your friends and neighbors by reposting this recipe!