Quick breads. Fast, simple breads that could be eaten for dessert after dinner, as a butter vehicle when sitting at the brunch table, as the middle course between the tiny sandwiches and the chocolate dipped strawberries during tea time, or as a fast and easy breakfast when running out the door.
There are a wide variety of these quick breads. I think that the most popular one would be Banana Bread, which can be found here, but there are tons of others. I’ve made carrot bread, coconut bread, and lemon poppy seed bread. The easier the better.
Well, this is the perfect recipe for that. Zucchini is grated and squeezed dry, adding not only a ton of moisture, but a “serving” of vegetables. I strongly believe that if there is a fruit or vegetable in dessert, you are already off to a good start.
2 cups of sugar
1 cup of vegetable oil
2 teaspoons of vanilla
2 cups of grated zucchini, squeezed dry
1 teaspoon of salt
1 teaspoons of baking soda
1/2 teaspoons baking powder
3 cups of flour
1/2 teaspoon of nutmeg
2 teaspoons of cinnamon
Grate the zucchini. place the grated zucchini in a dry dish towel, and squeeze out all the excess liquid.
In a large bowl, stir together the sugar, vegetable, eggs, and vanilla. Stir in the zucchini.
In a separate bowl, combine the dry ingredients.
Add the dry ingredients to the zucchini mixture and stir well.
Add the zucchini batter to two prepared loaf tins.
Cook the bread in a 350 degree oven for 1 hour, or until a toothpick comes out clean.