Many of the crew at 21 Acres find ourselves with an abundance of zucchini this time of year. As we harvest, we preserve, freeze and bake of course! Here’s a family recipe, shared from Brenda Vanderloop’s (21 Acres Public Relations guru) in-laws, the Jacobson’s. It’s gone on to become a family favorite with the next generation, and others at 21 Acres. If you’re not growing your own, stop by your local Farm Stand or Market for locally grown, organic zucchini.
1 cup cooking oil
2 cups sugar (experiment with refined sugar alternatives; honey, applesauce, can sugar)
2 cups grated zucchini (peeled or unpeeled)
1 tsp salt
2 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
3 cups sifted flour
1/2-1 cup chopped nuts (optional)
Makes two medium sized loaves.
Beat eggs; add oil and sugar and mix well. Add grated zucchini. Mix salt, cinnamon, soda, baking powder with flour. Fold into zucchini mixture. Add vanilla; add chopped nuts.
Pour in greased (or use parchment paper) loaf pans and bake at 350 degrees for 40-50 minutes; or until toothpick comes out clean.