Zucchini Bread

Time to take advantage of the season! One way to save money on groceries is to use & preserve produce while it is in season.

Because we knew we would be moving this fall, we were not able to plant a garden. Luckily, my wonderful mother lives fairly close, so I will be partaking of her beautiful garden this fall.

Our first stop is zucchini. There are so many zucchini recipes. Daniel and I have enjoyed zucchini fajitas & zucchini bread this fall. I will be posting a zucchini cake recipe from my mom that I love. Here are a few other recipes I found that I am going to try this fall:

Zucchini Lasagna
Zucchini Waffles

Zucchini Bread Ingredients:

3/4 cup sugar
2 eggs
1/3 cup oil
1 tsp. vanilla
1 1/2 cup grated zucchini
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon cinnamon

Directions:
Put wet ingredients in the blender. Check level on blender (around 1 1/2 cups) then add zucchini until it reaches 3 cups to get your 1 1/2 cups zucchini. Blend until well mixed and smooth. Add more zucchini as required. (or you can grate the zucchini, but I think blending it is easier)

In a bowl combine dry ingredients. Pour wet ingredients in with dry ingredients and mix well.

Pour into well greased bread pan. Bake at 325 for 45 min. – 1 hour.

We decided to try these as muffins this time. I added 1/2 cup of chocolate chips and baked them in a muffin tin for 15 min. @ 350. We have tried freezing the zucchini bread before. Some people love it thawed, but ours always turned out a little dry. We decide to try the muffins since we love pumpkin muffins so much. The muffins taste great. I will let you know how they freeze.