phood adventures

easy to make zucchini (or patty pan squash) bread

after having had a garden this past summer, i had to look up recipes to help me use up some of the produce that just kept on growing. that’s where i found this easy recipe.

now, when i was growing up i was never one for zucchini in any form other than covered in batter and deep fried. i just had to give this one a shot, and sure enough, it was so easy and delicious, too! i have used zucchini, just as the recipe calls, as well as patty pan squash, which is a soft-skinned summer squash. they’re pretty interchangeable; the patty pans i used were yellow, so there were bits of yellow in the bread when i used it.

The recipe reads:

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

as with other recipes i’ve posted, i would love to hear what others think of it, and if any have tried to make it. trust me, you won’t regret it.