So, our little garden has been over flowing with food. Particularly zucchini. You comb through the garden, see a cute baby zucchini like the ones they have in France, then 2 days later BOOM. Mega zucchini taking you by storm. We've had counter tops filled with the stuff, and it's been an on going battle to beat them down into submission. This is one of the recipes that helped fight the good fight.
Sweet Zucchini Bread
from Peachy Hill
2.5 cups flour
2.5 tsp baking powder
1.5 tsp cinnamon
1 tsp salt
4 cups zucchini, shredded and drained
1/2 cups sugar
1/2 cups brown sugar
1/4 cups milk
6 Tbs. butter, melted
2 tsp. vanilla
3/4 cup toasted pecans, coarsely chopped
1. Prepare shredded zucchini by placing in thin layer in a colander over the sink. Let drain for 20-30 minutes. Then squeezing out as much moisture as you can by hand, by taking a small handful of shredded zucchini and wringing it hard over the drain with your hands. Place into a large mixing bowl after zucchini has been wrung out.
2. Pre-heat oven to 375F, and lighly butter a 9"x5" loaf pan.
3. In a medium mixing bowl, whisk together flower, baking powder, salt, and cinnamon.
4. In the large zucchini bowl, combine sugars, eggs, milk, melted butter, and vanilla. Stir to combine.
5. Toast the pecans in a skillet on medium-low heat for 2-3 minutes, stirring. Remove from heat and allow to cool. Chop coarsely if needed, then add to flower bowl.
6. Pour flower mixture into zucchini and stir until just combined.
7. Pour batter into prepared loaf pan, and bake for 50-60 minutes; until a toothpick comes out clean.
8. Cool for 10 minutes in pan, then place on wire rack. Wrap to store or place in air-tight container.