deblovesdragon (deblovesdragon) wrote in just_ten_more,
deblovesdragon
deblovesdragon
just_ten_more

Checking In

This group has been woefully underutilized in the last year, so I plan to remedy that now.

If you are still interested in being an active participant, please let me know.

I appreciate all of your interest in the group and I hope to make it a vital and fun group starting today!

Now, for all of you that have WAY too much zucchini, here's a nice recipe for Zucchini bread. (In case you have some overgrown, green monsters lurking in your garden and would hate to eat it in a stir-fry, but don't want to waste it.)

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, or 8 oz. fresh pineapple
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.


Keep in mind that you can play with the recipe and substitute organic ingredients and applesauce for the olive oil.

Let me know if you and your family likes it.
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