Wednesday, August 28, 2013


It's that time of year when the zucchini plant sprouts yet another
of those long green squash.
What to do with all the bounty in the backyard garden?
I enjoy the simplicity of breads without the need for fuss and frosting.
When I found a recipe using four cups of vegetables
  it sounded like a winner to me.
And it was!

The recipe is too large for one loaf so I made a small loaf for a 
gift and baked the remainder in a 9 x 9 - inch baking pan.
This reduces the bake time which is especially nice during the hot
summer days.  
The amount of batter will also yield two small loaves and one
9 x 5 -inch loaf.

Not only does it have a lovely golden color, 
this bread has a tender crumb and is very moist.


Line 2 loaf pans ( 9 x 5-inch)  OR 3 mini loaf pans
with parchment paper
or grease and lightly flour the bottom; set aside.

2 large eggs
1½ cups sugar
3/4 cup vegetable or canola oil
1 tsp. vanilla

In a large mixing bowl, beat eggs until frothy.  Add sugar, oil and vanilla;
beat until thick and creamy.

3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. cinnamon

Blend dry ingredients; gently fold into egg mixture , stirring until combined.
(batter will be thick)

3 cups shredded zucchini
1 cup shredded carrots
1/3 cup buttermilk

Add zucchini, carrots and buttermilk; stir until just combined.
Turn batter into prepared pans.
Bake mini loaves in preheated 350 degree oven for 40 minutes or until 
wooden pick inserted in center comes out clean.
Bake larger loaves for 45 to 50 minutes or until wooden pick inserted 
in center comes out clean.
Transfer to wire rack; let cool 15 minutes.
Remove from pans and allow to cool completely before slicing.
Excellent for freezing.

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