My name is Tracy and I am an overplanter.
There I admitted it. For some reason, I think that when I get a new packet of seeds, I must plant the ENTIRE THING! Because of this affliction, I have WAY TO MUCH stuff growing in the gardens. Yes, I said garden"s", plural. I couldn't fit everything I started from seed into one garden so I have 2...and a half. I could go 3 but, honestly, that's a bit of overkill. One of the most prolific growers in the garden is zucchini. I actually restrained myself this year and only planted 6 seeds. Ok, there was only 6 left in the packet. Still. They all grew. Sooooooo I have a ton of zucchini. I found a great recipe for it in a Cooking Light magazine years ago but never made it. Until now. YUM! The recipe is a lightened up version of zucchini nut bread. So far I have made 2 loaves and a dozen muffins. I like the muffins better. Easier to grab and go with a muffin than with a slice of bread. Anyway, the recipe is simple and light (bonus!) and I will be making a couple of batches today. It freezes well and I have zucchini coming out my ears!
3 C. Wheat Flour
1 Tsp. Baking Powder
1 Tsp. Cinnamon
1/2 Tsp. Salt
1/4 Tsp. Baking Soda
1/3 C. Coconut Oil
1 Tsp. Grated Lemon Rind (I added about 1/2 Tsp. Lemon Juice because I have no real lemons)
2 Tsp. Vanilla Extract
1 1/2 C. Sugar (Sucanat)
3 C. Shredded Zucchini (Squeezed dry)
1/4 C. Chopped Walnuts, toasted
Mix all dry ingredients in a bowl and set aside. Mix Eggs through sugar in a large bowl until all combined. Add the zucchini and mix well. Add the flour mixture and stir until just combined. Fold in the nuts. You can either split this between 2 small greased loaf pans and bake at 350 for 45-55 minutes or put this into the cups of a muffin tin (makes about a dozen large muffins) and bake at 350 for about 30-35 minutes. This bread is so good right out of the oven slathered in butter!
Being shared atMrs. Dulls Nourished Kitchen and Frugally Sustainable