The One That Got Away

Warning: this is what happens when you don't watch your zucchini carefully:

And here we have Toby modeling the latest zucchini - this is a 60 pound dog, next to a five pound (or more) squash:




What do you do when life gives you zucchinis? So far, I've shredded them all and stuck 'em in the freezer to be turned into future loaves of zucchini bread. Hm...we have a big weekend event coming up soon for which I have to make baked goods. I'm seeing loaves of zucchini bread in my very near future.

I found this recipe on AllRecipes, and I'm gonna give it a try (tonight, perhaps):

3 eggs, beat until light and frothy

Add:
1 c oil (or 1/2 c oil and 1/2 c applesauce)
2 c sugar
2 c shredded zucchini
2 tsp vanilla

Mix well.

In separate bowl combine:
3 c flour
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
(and optional 1/2 tsp nutmeg)

Mix dry ingredients with the wet ones. Add 1/2 c chopped walnuts if desired.

Crunchy Topping:
1 c brown sugar
1 c flour
1 Tbs butter (never use margarine - read the history of this stuff and you will never touch it again)
2 tsp cinnamon
1/2 c chopped walnuts

Preheat oven to 325*F. Grease and flour two 8" x 4" bread pans. Divide the batter between the pans and top with the cruncy topping. Bake 60-70 minutes (or until done).

NOTE: I found that this made waaayy too much topping! Most of it fell off when I took the bread from the pans. I put it in a container to reuse at a later date. I also think it needed a lot more butter to be cut into the sugar and flour.