Last week I asked Matt to run to the farmers market and pick up some fruits and veggies for while I was at work. When I got home, I was looking through the bags and saw one bag had 3 Zucchini in it and another had 2 Zucchini it. I made a comment about having a lot of Zucchini and he said, I didn't get that much Zucchini, I went to one stand and they had Zucchini 3 for $1 and another stand had Squash 2 for $1. I busted up laughing and explained to him that Zucchini is Squash. His reply "oh, so that's why they look alike." Men....
So now i have all this Zucchini I need to use up!
Source: BHG New Cookbook
Prep: 20 min Bake: 50 min
Oven: 350 Makes: 1 loaf (16 servings)
1 1/2 cups AP flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/2 cup oil
1/2 cup chopped walnuts or pecans, toasted
1. Grease the bottom and 1/2 inch up the sides of an 8x4x2 inch loaf pan. In a medium bowl combine, the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside
2. In another medium bowl combine egg, sugar, zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into a prepared pan.
3. Bake at 350 for 50 - 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.