Zucchini Bread

I still got zucchini in the garden and I am not sure what to do with it, so today on one of the hotter days, I decided to bake zucchini bread.  As I was mixing the ingredients, I realized that this bread is loaded with calories!  It is hefty, to say the least.  However, it can be frozen and saved for Christmas in July or December.  I put dried cranberries and pecans into the bread which is so suited for a fruit cake.

I sifted together the dry ingredients:
3 cups white all-purpose flour
1 tsp each salt, baking powder, and baking soda
3 tsp cinnamon

Mix together with the flour to be well coated:
1 cup chopped pecans and 1 cup dried cranberries (or pomegranate).

Mix together the wet ingredients:
3 eggs, beaten
2 heaping cups of sugar (groan!)
2 tsp vanilla extract
1 scant cup of canola oil (2x groan!)
2 generous cups of grated zucchini

Directions:
I had to use some muscle to mix all the ingredients together and to mix them well.  I used a wooden spoon.  I was surprised that it all fit into the two baking pans.

Grease and flour two (2) 8 x 4 inch baking pans (I used Corning Glass pans).

Preheat oven to 325 degrees F (or 165 degrees C).  Bake 40 to 60 minutes, so "they" said.  Give this time a try; but after checking the bread after 40 minutes, I added 20 minutes, then 30 minutes, then 10 minutes.

 The dough is dense so it will take some time to bake.  Be sure to give it the stick test:  when a small wooden stick is inserted into the bread in the oven, removed, and comes out clean, the bread is ready).

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When the bread had cooled down and was removed from the pans, I halved the loaves and wrapped them in foil, affixed a label, and put them in the freezer for much later.  Yes, I tasted it too and it was much like a fruit cake and very sweet.

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