Make Zucchini Bread, of course...
We've made many different recipes over the years, and we found one last year that was really yummy. But like most people using recipes from Allrecipes.com we've altered it. I love looking at the reviews and seeing "this recipe is great! I changed A, B and C and I loved it!" At what point is it a different recipe? Anyway, that link takes you to the base recipe.
Our Zucchini Bread
Ingredients
3 cups All purpose flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
3 teaspoons Ground Cinnamon
3 Eggs
2 cups Sugar
3 teaspoons Vanilla Extract
1 cup Apple Sauce/ Vegetable Oil
2 cups grated Zucchini
1 large Carrot, grated
1/2 cup(ish) Golden Raisins
Preheat oven at 325 degrees. Grease your bread or muffin pans. This recipe makes 2 large loafs, but I have some small loaf pans I like to use, so I end up with two little loaves and two short loaves.
 |
| Before I grate the zucchini, especially if it's large, I pull out the seedy section. |
 |
| We basically substituted apple sauce (or apple butter) for a portion of the original recipe's 1 cup of vegetable oil. I measure them together to keep the proportion the same. |
 |
| Mix wet ingredients and the sugar. Save the grated things for last. |
 |
| Add the dry ingredients. If the batter looks too dry at this point, just remember that you'll add the zucchini next and it will moisten back up after that. |
 |
| Add in the zucchini, carrots and raisins. |
Put it in the oven for 40-60 minutes. The little loafs and muffins land on the 40 minute side, and the bigger loaves are closer to the hour.
The kids aren't too fond of nuts, but I'm sure some walnuts would be yummy in this. I always hear that zucchini bread freezes well, but ours never seems to stick around long enough to try...
