Zucchini Bread, a solar cooking recipe, is a perfect treat or dessert, served warm with a cup of coffee or hot tea.
My sister loved zucchini bread. She would always have a loaf ready to serve when visitors came over. But I didn’t like it. I knew I wouldn’t like it. And so I never even tried it. Why? Well it was made from zucchini. And in my childish brain, I just knew that it couldn’t be any good. I must also admit that at the time, I also didn’t like pumpkin bread, carrot cake, etc. I’m sure you get the picture. But I was so very wrong! Eventually I grew up, and moved away from home. One sneaky day, my mother sent me and my new husband a care package of goodies. In it were two very delicious loaves of (unlabeled) quick bread which I thought were banana bread. When I asked for the recipe, I found one was her recipe for pumpkin bread and the other was my sister’s recipe for zucchini bread. I have loved it ever since.
I baked my Zucchini Bread in an All American Sun Oven for 1 1/2 hours at 300 degrees F. The time it takes to cook in a solar oven will vary depending on the type of oven, the weather and how focused the cooker is to the sun.
Carole’s Zucchini Bread.
- 3 eggs
- 1 c oil
- 2 c sugar
- 2 heaping cups of finely shredded or grated zucchini, about 2 sm zucchini
- 3 c flour
- ¾ c chopped nuts (opt)
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- ¼ tsp baking powder
- Pre-heat solar oven while preparing the ingredients.
- Beat eggs until light and foamy.
- Add oil, sugar, and zucchini. Mix well.
- Add flour and spices. Mix well.
- Add nuts if desired. And mix well.
- Pour into greased and floured loaf pans.
- Place into hot solar oven and bake uncovered until a toothpick comes out clean.
This recipe makes 2 standard loaves.
For a conventional oven, bake for 1 hour at 325 degrees F.
Thanks for solar cooking with Sunshine On My Shoulder.