This is what happens when you’re used to buying at the store, where you can actually see the quantity you’re buying, yet give in to the convenience of shopping for groceries online: you end up with 10, large zucchini / courgettes. So, what to do? Well, some of them will be used later, of course, but today’s baking adventure was to double up the recipe below to make 4 loaves of zucchini bread!
- 6 Tbsp ground flax seeds whisked into 1/2 Cup + 1 Tbsp warm water
- 1/2 cup oil
- 2 cups sugar
- 1 Tbsp vanilla extract
- 2.5 cups grated zucchini
- 3 cups AP flour
- 1 tsp salt
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1.5 Tbsp of your favorite spice blend
- Grease 2 loaf pans
- Preheat oven to 350°F / 180°C
- Blend flax, oil, sugar, and vanilla
- Add zucchini and mix
- Sift dry ingredients
- Add dry to wet and mix just to combine
- Divide between prepped pans
- Bake for 45-50 minutes (a toothpick should come out clean)
Delicious stuff, and a great excuse to both use up any excess zucchini you have around, and to use up those coarser bits of your spice blend.
-D & T
Note: the pictures above are from another batch, 2 years ago.
Yum! Now just find a tasty tomato basil recipe that this pairs perfectly with!
OMG! This looks so good. I think I’m getting inspired to go into the kitchen(well, first I have to go by some zucchini). 😉
Paz
David this looks great, you and T sure do some great baking.
I wonder if you have ever seen this blog?
http://themeadowbrookblog.blogspot.com/
The reason I mention it is because of the photography. I was looking back into her posts and her work is stunning. She uses a lot of Photoshop she says. I was so skilled at Paint Shop Pro myself but now I have an iMac and can’t use it and have Elements which is nothing like I was used to. I used to do everything with that program. Now I’m faced with learning a new one all over again, very frustrating and haven’t really gotten into it like I did. Well maybe this winter.
Take Care Nan
It looks so tasty! I made Chocolate Zucchini Bread this morning because we had so much zucchini as well (from Jason’s parents’ garden). You have to pick them fast or they get huge! I have to try your recipe because the one I used for regular zucchini bread a few weeks ago was good but not amazing. . .I’m on the hunt. Thanks for the post!
With fall slowly making it’s way to California and your pictures, you’ve reminded me that it’s that time of year again. Quick breads… Yum! I love Zucchini Bread! I also really love Pumpkin Bread. I better get on it! 😉
Mmmm. Looks so good I may have to make some tomorrow with the large zucchini I have in the fridge.