Recipe of the Month
Here’s a way to make use of the hordes of zucchini which are just beginning thier annual campaign to take over the world! The recipe has options to make it sugar free and/or gluten free. The loaf pictured here is both and delicious!
3 cups shredded Zucchini (about 2 medium-small ones)
1 2/3 C. Sugar or Splenda
2/3 C Vegetable Oil
2 Tsp. Vanilla
3 Cups flour or Bob’s Redmill Gluten Free All Purpose Baking flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp cloves
1/2 tsp baking powder
1/2 cup of chopped raisens or nuts (optional)
Mix together the Zucchini, sugar, oil, vanilla and eggs, then add in the rest of the ingredients with nuts or raisens being the last into the bowl. From here it depends on your style of cooking.
SOLAR OVEN: Only bake in full sun – no clouds! Preheat to at least 300 degrees – though if possible you’ll want it as close to 350 degrees as possible. Since zucchini bread is more of a cake than a bread, you can use a 9″x 9″ cake pan and toss it all in or use 2 bread pans. Grease them first to make it easier for removal. Set the pans in the oven and adjust the direction of the oven every 15-20 minutes to achieve maximum sun angle. It’ll be done between 1.5 and 2 hours. When you see the top crack a bit open the oven and do the toothpick test for doneness.
BREAD MACHINE: Using a 2 pound loaf type bread machine, grease the pan and use the entire recipe. Use the “bake” setting. It starts to smell good after an hour, but it should be done in about an hour and 45 minutes.
Conventional Oven: 350 degrees one hour and ten minutes to 1.5 hours if split into two loaf pans.