Zuchinni Bread
Fresh squash is plentiful these days, and frankly I'm running out of ideas on how to prepare it.
Here's a recipe that's hard to grow tired of: zuchinni bread. This one, though, is more fall spice-like that dessert-like, although it is still a little sweet. I wouldn't hessitate to serve it with breakfast or dinner. I think this would be great at Thanksgiving, so I froze my extra shredded zuchinni for this very purpose.
A tip: Be sure and spray your loaf pans well. Most of the bottom of one of mine stayed in the pan. I scooped it out and ate it (with a little butter on top), so I'm not complaining. But, it would be nicer to have a whole loaf.
Zuchinni BreadIngredients
2 C. white sugar
1 C. vegetable oil
3 eggs
1 tsp. vanilla extract
2 1/4 C. grated zucchini
3 C. all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground cloves
Directions
In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini. Add flour, baking soda, baking powder, salt, ground ginger and ground cloves; mix well.
Pour into two loaf pans with cooking spray. Bake in a 325 degrees for one hour. Cool for at least 10 minutes before removing from pans.
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