August 8 is National “Sneak Some Zucchini On Your Neighbor’s Porch” Day, and in case you missed that perfect opportunity to share some of your crop, why not use your abundance of zucchini to whip up a few batches of moist, tasty zucchini bread? This recipe came from the Kansas State Fair Cookbook and was submitted by Erma Stucky, Pretty Prairie, KS.
|Wednesday Morn Farmers Market at the State Capitol, Topeka, Ks|
3 cups flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/2 cup chopped nuts (I used toasted walnuts)
3 eggs, beaten
1 cup cooking oil
2 cups sugar
1 pkg. (3.4 oz) vanilla instant pudding
2 tsp. vanilla
2 cups zucchini, ground (I pureed mine in the food processor)
Sift together the first 5 ingredients and set aside. Mix eggs, oil, sugar, pudding mix and vanilla; beat well. Add zucchini and nuts. Mix in the dry ingredients. Bake at 350 degrees for 1 hour. Makes (2) 7 1/2 x 3 1/2 x 2 1/2 loaves. Freezes well.
Tips for Making Good Zucchini Bread:
- Choose zucchini that are small to medium. Those giant zucchini that people are always trying to give away tend to have flesh that’s tough and dry. If you must use these “big boys”, cut them in half lengthwise and scoop out all the seeds, grating or pureeing the remainder of the flesh for your recipe.
- Zucchini that are about the size of your forearm will yield about 3 cups of pureed zucchini.
- Don’t over mix your ingredients.
- Use a parchment “sling” for easy loaf removal from the pan.
- As soon as your zucchini bread comes out of the oven, cover the pan with foil to trap the condensation- this makes for extra-moist zucchini bread once it cools.