Am I not right? Is this picture not worth
You're probably wondering where this big boy came from. Which is a fair question. Here's what I gathered... a friend of Bry's grandma has a garden and apparently neglected harvesting her zucchini for a decade, giving it time to grow to this epic size. And then it came home with g'ma. And now it's baked into two scrumptious loaves of bread (well, half of it is anyway-- more on that later).
As I was peeling and grating the gourd, I got to wondering... just how big is the world's largest zucchini? So for those of you who are dying with curiosity, here's your answer: the longest recorded was 69.5 inches, and it weighed 16 lbs. By my calculations, that's over 21 loaves of bread out of one zucchini. You're welcome for sharing that, by the way... I know you'll sleep better at night with that valuable piece of information tucked away in your veggie-lovin' brain.
Moving on... I found this recipe for "Sophie's Zucchini Bread" and thought it looked pretty good. So I got out all my ingredients and started a'siftin and a'mixin...
In the end I had two tasty loaves of much healthier zucchini bread. In mismatched pans. No big deal. Such is life when you're cookin in somebody else's kitchen.
Makes 2 loaves
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
2 cups granulated sugar
3 tsp. vanilla extract
1 cup applesauce
3 cups grated zucchini
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees. In a large bowl, sift together flour, salt, soda, cinnamon, baking powder. In separate bowl, beat eggs. Add sugar, vanilla, and applesauce and mix well. Add zucchini to egg mixture. Add dry ingredients, mixing well (but careful not to over-mix. Batter should be just beyond moistened). Stir in nuts if desired. Pour into 2 ungreased loaf pans. Bake for 45-50 minutes or until toothpick comes out clean.
Oh, and remember how I said it only took half of the squash-of-the-century to make these 2 loaves? I labeled and froze the remaining 3 cups for another recipe in the future. Gotta love a veggie that keeps on feedin'!