Monday, August 3, 2009

GOT ZUCCHINI???


One day of rain can turn an almost ready zucchini into a log big enough to build a cabin! (I've got proof!)If you find yourself with zucchini "logs", you can cut the seeds and pithy center out and grate the rest to use in the recipe below or others calling for fresh zucchini.
Zucchini also freezes well! We grate the "logs" after removing the seeds, measure out in two cup portions and freeze it in ziploc sandwich bags and make the bread throughout the winter and spring seasons.
The Jernigans have a great recipe to share for frozen battered zucchini to fry up when the winterwinds blow! Be sure to ask them about it!
Zucchini Bread
makes 2 loaves
3 eggs
2 cups grated zucchini
2 cups sugar
2 cups flour
1 tablespoon vanilla
1 teaspoon lemon juice
3/4 cup vegetable oil
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped nuts, optional
Beat eggs until light and frothy. Add sugar, oil and vanilla. Mix until thick. Add grated zucchini and stir thoroughly. Sift flour, cinnamon, baking powder, baking soda and salt together. Add to zucchini mixture until well blended. Add nuts if desired then add the lemon juice. Stir well then pour into two greased and floured bread pans. Bake at 350 degrees for one hour or until done. Remove from pans and cool on rack.
Sister Dragoo(My mother-in-law' s recipe and the best I've ever tasted!)

No comments:

Post a Comment