Zucchini Loaves, Soup and Fritters!
Zucchini Loaves This is a long-standing zucchini loaf recipe that dates back to my elementary school days. Simple ingredients that were favoured in the summer when zucchini filled the gardens of family and friends. This recipe was on repeat and it makes two loaves, one for you and one to share. Yield: 2 loaves 3 cups (750 mL) all-purpose flour 1 1/2 tsp (7 mL) ground cinnamon 1 tsp (5 mL) each baking soda and salt ¼ tsp (1 mL) baking powder 3 large eggs 1 3/4 cups (425 mL) granulated sugar 1 cup (250 mL) neutral oil (like canola or vegetable) 1 tbsp (15 mL) vanilla 2 cups (500 mL) unpeeled, grated zucchini (see tip) 1/2 cup (125 mL) chopped walnuts or pecans In a large bowl, whisk together flour, cinnamon, baking soda, salt and baking powder; set aside. In another large bowl, using an electric hand mixer; beat eggs until light in colour. Gradually beat in sugar until thickened. Drizzle in oil and beat until thickened, beat in vanilla. Stir 1 tbs...
