My husband has this saying and he's usually right. "Don't change horses in the middle of the road" or "If it's not broken, don't fix it". I recently tried to fix it using a different recipe for zucchini bread. I'm sure the recipe probably worked but in my rush to bake this delicious bread, I grabbed the wrong measuring cup, thus using half the amount of flour for the bread. So, as I watched the oven, needless to say after ample amount of baking time, the bread was still like mush. All was not lost though. I grabbed some frozen blueberries and proceeded to build a blueberry cobbler, of sorts. It turned out okay, but lesson learned on measuring correctly.
I realized while glancing through my blog that I hadn't posted my zucchini bread recipe which is fairly fool proof! It's the perfect way to put a dent into a huge zucchini harvest! Hopefully it works for you....
Zucchini Bread
3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
In a large bowl, beat until foamy. Add
2 cups shredded zucchini
1 c crushed pineapple
In another bowl blend (I use a whisk instead of sifting)
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 cinnamon
3/4 tsp nutmeg
Add the flour mixture into the egg/sugar mixture folding until well blended. Add the
1 cup raisins
1 cup chopped nuts (I like pecans)
Pour into 2 greased loaf pans and bake at 350 degrees for about 1 hour and 15 minutes or until a knife inserted into the middle comes out clean. Enjoy!
