I had this gigantic zucchini from the farm last week (I feel like there's a "that's what she said" joke in there somewhere) and I immediately thought: "Zucchini bread." It's been a long time since I made one, so I picked out a new recipe and tried it out. What a waste of my zucchini! Sad face. I was really disappointed. It's okay, but it's far from great. I don't know if I did something wrong, or what happened, because it got great reviews but just was soooooo blah. I wouldn't make this again. I need a better recipe.
Oh the other problem was that I had enough for one loaf. One. I seriously must have done something wrong.
Cooking Light, July 2005
Use your bounty of zucchini for this sweet, moist quick bread, a long-time Cooking Light reader favorite. The recipe makes two loaves, so you can freeze one for later.
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg -- lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini -- (12 ounces)
1/4 cup coarsely chopped walnuts -- toasted
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
3. Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
4. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Yield: 2 loaves