June 2020 – We have a bumper crop of zucchini this year and Mary made great loaves of bread with it. The recipe below was inspired by Ina Garten so we were not surprised that it is great.
INGREDIENTS
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 cups of sugar
- 1 cup butter softened
- 3 large Eggs
- 1 tablespoon vanilla
- 2 cups zucchini, shredded
- 1/2 cup chopped pecans
INSTRUCTIONS
- Heat oven to 350°F. Grease bottom only of 2 (8×4-inch) loaf pans; the blue baking pan and the cast iron loaf pan.
- Combine flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg in bowl; set aside.
- Combine sugar, butter, eggs and vanilla in another bowl. Beat at medium speed, scraping bowl often, until smooth. Add flour mixture; beat at low speed until well mixed. Stir in zucchini and pecans.
- Spread batter into prepared pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
