Tuesday, June 23, 2009

This time of year there always seems to be an over-abundance of zucchini, but what to do with all of it? If only everything I planted grew so plentiful.

Zucchini Bread
3 Eggs
2 Cups Sugar
1 Tbsp. Cinnamon
1/2 tsp. baking powder
3 Cups flour
1/2 Cup chopped nuts
1 Cup oil
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 Cups peeled, grated zucchini
Mix together thoroughly. Pour into two loaf pans. Bake 40-45 minutes at 375 degrees. Mix glaze together.
1 Cup powdered Sugar 1/2 Cup orange juice
Prick loaves with fork and pour over while still hot.

How do you like your zucchini?

1 comment:

  1. This pretty much looks like my in-law's receipe, but she usualy make a egg-based icing to go with it.
    They have about half a km of field of zucchini.. So it's aboundance for me, too...
    I like your blog a lot! I'm a foller from now :)