Baking Adventure #1: Zucchini Bread

We´ve had a Zucchini the size of Manhattan sitting in our veggie drawer for a little while, so in an effort to regain that space, I decided to make some zucchini bread. As I zipped about the kitchen, making sure that we had all the necessary ingredients, I realized we were totally out of sugar. This would never do...Thus, I had to make a quick trip to Schnucks to pick some up.

The recipe itself is very easy and straightforward, and didn´t take long to mix all the ingredients and put it into the oven. I was also amazed to see that I still have a ton of Zucchini left...probably about 3-4 loaves worth! Amazing.

And now for the recipe:

Zucchini Bread

Makes 2 Loaves

4 Eggs, Beaten
1 cup salad oil
3 cups sugar
1 Tbs. vanilla

Add together and beat well.

2/3rds cup Water
2 cups firmly packed Zucchini

Add to egg mixture

3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 tbs. cinnamon

Sift together and add to mixture.
Bake in 2 well-greased + floured 9x5 pans at 325*F.
1 hour, or till done. Let stand 10 minutes and remove from pan...

This does contain quite a bit of sugar and such, but it´s really really yummy. As a result, we don´t make it all that often, but it´s great for breakfast or with dinner. Even better with a tinsy bit of butter!

I´ll let you know how it turns out!

UPDATE: The darker pan took about 10 minutes less than the other, but they both looked great when they were done, and I let them cool about 15 minutes. They came out of their pans very easily, and I wrapped them in tin foil. Just cut mom a piece to have for dinner: her rating: DELICIOUS!. Yay. :-)