Zucchini bread would be very similar to a banana bread recipe.
2 cups shredded raw zucchini
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoons vanilla
Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, , vanilla, and. Mix together by hand.
Add drained zucchini. Mix well. Pour into 2 greased and floured loaf pans. Bake 55 to 65 minutes at 350Ã‚Â°, or until a wooden pick or cake tester inserted in center comes out with very little cake clinging to it.
Or you could do a yeast zucchini bread by adding a package of active yeast to a cup of warm water and covering with a tablespoon of sugar. Let sit for ten minutes.
Then add 1/2 cup of milk, 2 beaten eggs and a cup of shredded zucchini, some cinnamon, 1 tblespoon of vanilla and mix well.
Add a couple of cups of AP flour and mix with a spoon until you form a loose batter.
Then add whole wheat flour until your form a dough. Knead more Whole Wheat flour in until the dough stops sticking to your hands.
Cover the dough with a damp tea towel and let rise for 2 hours.
Punch the dough down, cover again and let rise for another hour. Repeat.
Knead the dough for 5 minutes (you'll probably need to add more flour) then let rise for another half hour and roll out on a well floured surface. Dust the underside of the dough with some more flour to prevent the dough from sticking to the counter. Cover the dough with damp tea towels and let rise for another hour.
Now use a bowl or cookie cutter to stamp out nuggets of bread place on a parchment lined cookie sheet and sprinkle with cinnamon or nutmeg. Bake at 350 for 30 minutes.
Takes a long time but, worth it.