We have gotten three nice sized 7-8" zucchini from the garden this week so I shredded and froze some and made a batch of zucchini bread. My recipe makes 2 loaves and freezes well. I made a batch of orange cream cheese spread to make desert sandwiches and I also use this for fruit dip. It is great to dip fresh fruit into and looks nice with a platter of arranged fresh fruit. This recipe was adapted from Grandma Powell's version.
Zucchini Bread:
3 eggs
1 C. vegetable oil
2 C. sugar
3 T. vanilla extract
3 C. all-purpose flour
1 t. baking soda
1/4 t. baking powder
2 t. salt
1 T. cinnamon
3 T. fresh orange zest (optional)
1/2 C. chopped walnuts (optional)
2 C. grated zucchini
Butter and flour 2 loaf pans and preheat the oven to 325 degrees F.
Beat the eggs. oil, sugar, and vanilla together in a mixing bowl. Sift together the flour, salt, soda, baking powder, and cinnamon. Add to the egg mixture and beat well. Fold in the zest, nuts, and zucchini and mix. Pour evenly into the 2 prepared pans and bake for 1-1 1/2 hours until a pick inserted near the center of the loaf comes out clean.
Filling for tea sandwiches or fruit dip:
8 oz. softened cream cheese
1/3 C. orange marmalade
1/2 jar marshmallow cream or fluff
1 t. vanilla extract
Beat altogether with an electric mixer. Chill in a covered dish until ready to serve.
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