Thursday, September 11, 2008

My Back Yard is Full of Zucchini. Here's What I Did With It.

Hi, It's early September in Arizona, and my back yard is full of zucchini courtesy of my husband's gardening skills. So last night I made Zucchini Bread. It's great especially with Watkins Cinnamon. Watkins award-winning high-oil Korintje cassia cinnamon is about twice as flavorful as the Ceylon variety. That makes our Purest Ground Cinnamon the best quality cinnamon available anywhere.

Fresh Zucchini Bread

2 cups sugar
1 cup vegetable oil
3 eggs
2 tsp Watkins Original Double Strength Vanilla
2 cups shredded zucchini
1/2 cup applesauce
1/4 cup plus 1 tbsp orange juice (fresh squeezed orange juice gives this a lovely flavor)
3 cups all purpose flour
2 tsp baking soda
1/4 tsp Watkins Aluminum-Free Baking Powder
1 tsp salt
1 1/2 tsp Watkins Purest Ground Cinnamon
3/4 tsp Watkins Nutmeg
1 cup chopped pecans or walnuts

Combine sugar, oil, eggs and vanilla in a large bowl and beat at medium speed using an electric mixer until well blended. Add zucchini, applesauce and orange juice and stir well. Combine flour and next five ingredients and add to zucchini mixture, stirring well. Add chopped pecans, stirring gently to combine.

Pour into two greased and floured 9 x 5 x 3 loaf pans. Bake at 350 degrees for one hour or until a toothpick inserted into center of loaves comes out clean. Let cool in pans 10 minutes. Remove from pans and let loaves cool completely on wire racks. Yields two loaves.

One can then slice the loaves and put individual slices into freezer bags. When you want a couple of slices you can just pull them out of the bags, let them thaw for a couple of minutes and eat. The zucchini bread is so moist that it's just as good after being frozen and thawed as it it fresh.
Susan Fox

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