Since I missed National Sneak Some Zucchini Onto Your Neighbor’s Porch Day back in August, I’ve wound up with a bumper crop and no poor sucker to pawn it off on. So, rather than endure yet another side dish of zucchini with tonight’s dinner, I decided our homeschool math session today would focus on fractions and measurements — specifically, doubling my Zucchini Bread recipe (below).
Although it’s too late for me to submit it to this week’s Carnival of the Recipes (Poetry Quiz edition) at Technogypsy, with luck I’ll remember to send it off to next week’s host, Men in Aprons (oooh, the imagery!).
Zucchini Bread
Makes 5 mini-loaves or 2 large loaves
Preheat oven to 350
Ingredients
- 3 eggs
- 2 c. sugar (I use Splenda and it works just fine)
- 1 c. vegetable oil
- 1 tsp. vanilla
- 2 c. whole wheat flour
- 2 t. baking soda
- 1 t. salt
- 1/4 t. baking powder
- 2 Tbsp. cinnamon
- 2 cups shredded zucchini
Directions
1. Beat eggs until frothy.
2. Add sugar (or Splenda), oil and vanilla to eggs. Beat until creamy.
3. Stir in remaining ingredients, except zucchini, until well mixed.
4. Fold in zucchini.
5. Pour into greased pans.
6. Bake at 350 for 45 minutes for mini-loaves, 60 minutes for large loaf pans. Test with toothpick to ensure they’re done. Remove to wire rack to cool.
Monday, September 18th, 2006, 4:55 pm | 
Education Bites, Food Bites | 
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September 18, 2006 at 7:23 pm
Sounds like extra zucchini is no issue with that recipe (sounds yummy!). If you had lived closer by, you could have snuck some onto my porch and it would have been a win-win.
September 19, 2006 at 4:40 pm
I’m looking into homeschooling right now and just wanted to say that doubling or halving recipes sounds like a fantastic way to present fractions! Thank you very much for sharing!