Quick Bread - Zucchini 

A big recipe for 4 loaves.

~see notes in harvest about freezing fresh zucchini and using frozen zucchini for this bread recipe.
Wash and grate:
4 lb zucchini
Sprinkle with :
4 oz sugar
Let sit about 15 minutes to release the liquid. Run through the salad spinner to dry it out.

2 c walnuts or pecans, toasted while the oven is preheating. More nuts to put on the top.

Mix together:
40 oz whole wheat pastry flour
1 T baking powder
1 T baking soda
2 t salt

In saucepan melt:
3 sticks of unsalted butter
beat in:
8 eggs
17 oz cane sugar
Stir in:
8 oz whole milk yogurt
2.5 oz lemon juice

Stir butter mixture and drained zucchini into flour mixture just until moistened.

Scrape into FOUR 9 inch loaf pans.
Bake at convection bake 375* 60 minutes.

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