Okay, if we are eating seasonally. it is a little early for zucchini, but this wonderful and easy recipe from Judy Sockwell in Bridgewater, NJ can also be used for banana bread by simply switching the zucchini out for bananas (I add some chopped walnuts for good measure). Of course, if we are eating regionally, most of us wouldn’t be eating the banana bread any time of year!
I was given this recipe a year ago and it has become a staple in our household. I was at Judy’s house this weekend and asked if I could share this great recipe with you. She obviously said yes!
This recipe is for one loaf.
Ingredients
1 cup sugar
1 1/2 cup flour
1/2 tsp baking soda
1/4 tsp corn starch
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1/2 cup oil (I use canola)
1 cup grated zucchini (about 1 medium)
1/2 tsp vanilla
Directions
Preheat oven to 350. Either butter pan or use some kind of oil spray. Mix the dry ingredients together. Mix the wet ingredients separately, then add to dry ingredients and mix it all together. Put it in the pan and bake for 1 hour.
Yum.
Yum! It’s still semi-seasonal here, because I froze gallons of shredded zucchini last summer when I had them coming out my ears. I needed a push to use some of it up since the season will be upon us again before we know it. So thanks!