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!
- 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
Or you can use zucchini as weights…
Or perhaps just decorate them for Halloween!