Much Ado About Stuffing

Much Ado About Stuffing

It’s Zucchini Bread Time

Like many other gardeners, my garden exploded in zucchini this week, and since I am hosting both a Bridal Shower and a Baby Shower, I figured some delicious Zucchini Bread would be in order.
Make no mistake, this is really Zucchini CAKE, not bread, and just because it features a well-known vegetable, don’t mistake this recipe for something endorsed by your favorite Diet Program.

Feel free to swap any dried fruit for the cherries (cranberries are great, as are cut up dried apricots), pecans for the walnuts, and yes— it’s delicious with a handful of chocolate chips thrown in- but hey– then you would have to give up your nutritional illusions!

Zucchini Bread 
(Makes 2 loaves or approximately 24 muffins)

  • 3 eggs
  • 1 cup vegetable oil
  • 1 3/4 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla
  • 3 cups flour
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts 
  • 1 cup dried cherries, cut up if large


Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans or line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt,
Stir in walnuts and cherries (and/or chocolate chips)
Stir this into the egg mixture.
Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. 
Bake muffins 20 to 25 minutes.

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