Zucchini me!

October 31, 2008

* 2 organic eggs
* 2 cups organic sugar
* 1/2 cup organic canola oil
* 1 tablespoon Vanilla
* 3 cups of organic grated zucchini
* 1/2 teaspoon salt
* 1 1/2 teaspoon baking powder
* 1 teaspoon baking soda
* 1 tablespoon cinnamon
* 3 1/2 cups organic flour

Beat eggs until light and foamy then add sugar, oil, heaping cups of grated zucchini and vanilla. Mix lightly, but well. Combine flour, salt, soda, baking powder and cinnamon. Add to egg-zucchini mixture. Stir until well blended; pour into two loaf pans (9″x5″x3″) . Bake in preheated 350ºF oven for about 55 minutes or until a toothpick inserted near the center comes out clean.

*We most often make small cakes using non Teflon cupcake pans. To prevent sticking we use non bleached coffee filters to wipe the pans with Earth Balance organic spread, followed by organic flour, shaking off the excess flour. When using cupcake pans we cook for about 25 minutes or or until a toothpick inserted near the center comes out clean. Cool on a non-Teflon wire rack and enjoy.

I really don’t actually measure much of the recipe as I add some of this and a little of that. Sometimes I’ll add a dash of organic pumpkin spice, sometimes a handfull of walnuts and/or raisins. Whatever suits my fancy at the moment. Yummy!

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