We all have zucchini bread recipes and this is the one I have been using when there was extra zucchini in the garden, or as below when they got too big. No, I would not use them when they got that big!
Zucchini Bread
- 2 eggs, beaten
- 1/4 cup sour cream
- 1-1/4 cups sugar
- 1 cup canola oil
- 2 cups zucchini, grated
- 2-1/2 tsp. vanilla
- 2-1/4 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3 tsp. cinnamon
- 1 cup walnuts or pecans (optional)
Mix first six ingredients together. Add dry ingredients and blend well. Add nuts, if desired.
Pour into two 9x5x3-inch greased and floured loaf pans and bake at 350°F for 1 hour or until a cake tester inserted in the center comes out clean.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2012/02/02/zucchini-bread/
Or you can use zucchini as weights…
Or perhaps just decorate them for Halloween!
See also my recipe Zucchini Banana Bread which is my favorite. Another one is Zucchini Bread for Two.