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Zucchini Overload

Sliced Fresh Zucchini

Sliced Fresh Zucchini

Here at The Sage we are lucky enough to have a garden at the office. When we have extra time we all chip in and pull weeds and water plants. Right now we are being overwhelmed with zucchini. We only have two plants out there, which may not seem like a lot but, my goodness, they are sure producing record numbers of squash! The zucchini started building up and so we decided to make zucchini bread. Oh, it’s so delicious! With all the zucchini we had, we ended up with enough bread to send a loaf home with everyone and still have some to spare. I wanted to share this recipe with you because it turned out great. 🙂

2 teaspoons butter for greasing the pans
3 to 4 cups grated fresh zucchini
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla extract
1/2 teaspoon salt (omit if using salted butter)
3/4 cup unsalted butter

Start by preheating the oven to 350º F and butter two 5 by 9 inch loaf pans. Also make sure that any juice is drained from your grated zucchini. First mix together the flour, baking soda, and spices. In a separate bowl whisk together the sugar, eggs, vanilla, salt, zucchini, and butter. Now add the dry mixture to the wet mixture, a third at a time. At this point you could add nuts or cranberries if you desire. Then put the batter into the loaf pans and bake! Bake for 50 minutes at 350ºF or until a toothpick inserted into the center comes out clean. Cool for about 10 minutes and then move onto wire racks to cool completely. Enjoy!


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