Grown Too Big Zucchini Bread

For no other reason than plain laziness I did not harvest my garden everyday this week. I have no excuse. I was spending plenty of time watering it since we have had little to no rain, but I just did not look under the giant leaves of my many squash plants.

Yesterday I pulled four baseball bat zucchini out of the garden followed by two more today along with two bowling pin yellow squash. I’m not sure if I am going to be able salvage the yellow squash, but I was determined to use the zucchini, even if it meant making something I could not even take one bit of.

I made three loaves and begged Russ to taste it to let me know if it worked. I got two thumbs up so I made three more loaves. It was the perfect way to use the otherwise inedible vegetables.

Normally I would grate a zucchini with the skin on to make bread, but in this case I peeled them first so that I did not have any toughness. I also cut the peeled flesh in half and scooped out the seedy center before I ran the crescent shaped squash pieces in the Cuisinart with the grating blade.

3 cups flour

1 cup of sugar

1 ½ t. baking powder

1 ½ t. baking soda

2 t. cinnamon

½ t. freshly grated nutmeg

4 large eggs beaten

1 cup of oil

1 t. vanilla extract

4 cups of grated Zucchini

Preheat the oven to 350 degrees.

In a large mixing bowl mix together the dry ingredients. In a separate bowl mix the wet ingredients, minus the zucchini. Pour the wet into the dry and mix just until all the dry is moist. Add the zucchini and stir until it is well distributed.

Prepare two small bread pans with pam or other grease. Divide the batter between the two pans. Place in the oven and bake for 50-55 minutes.

I doubled the recipe and divided the batter between three larger bread pans and baked for 60 mins.

Remove from oven and let cool on a rack on the counter.