zucchini bread--updated 4/2014 |
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Zucchini is my son's favorite vegetable, and so we grow it every summer.
Anyone who has grown zucchini knows its exponential growth potential. So we found many ways to use it. I considered including this in the "Plants" section, but the sugar, pineapple and vanilla won it over to this section.
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Whisk eggs and mix together with oil and sugar. Sift the flour, baking soda, baking powder and salt together. Mix dry sifted ingredients into the egg/sugar oil mixture. Add zucchini, pineapple, vanilla, nuts and lemon rind.
Pour into a greased and floured bundt pan. Bake at 350 degrees for one hour or until a toothpick pierced to the center of the cake comes out clean.
NOTES:
1) Baker husband reduced the sugar and opted for the "number of vegetables" for units of zucchinis. Fruits and vegetables don't grow in cups.
Pour into a greased and floured bundt pan. Bake at 350 degrees for one hour or until a toothpick pierced to the center of the cake comes out clean.
NOTES:
1) Baker husband reduced the sugar and opted for the "number of vegetables" for units of zucchinis. Fruits and vegetables don't grow in cups.
