Here’s another blender inspired loaf recipe for you to try.
It was started by my friend Suzanne who has a garden. And an overdose of zucchini.
I got my trusty blender out, (thanks again Oster) and started chopping zucchini. With the blender running, I dropped a quartered orange, then chunks of zucchini at room temperature through the hole in the lid until I had 2 cups.
Why room temperature you ask? Because mine were cold from the fridge, and when I added the melted lard to the cold zucchini it hardened in the blender and wouldn’t blend. Drat!
So then I added the lard, egg, vanilla and sugar and mixed it all together well. The blender was pretty full.
All the other ingredients got measured into a bowl, then the contents of the blender were poured in and mixed.
Divided into 2 loaf pans, into the oven, and yummmmmy.
One for now and the other went into the freezer.
here’s the recipe:
- 1 washed orange, including the peel, but no seeds, at room temperature.
- chopped zucchini
- 1 cup vegetable oil (I used melted lard)
- 1 egg
- 1 tablespoon vanilla
- 1 1/2 cups brown sugar
- 1 teaspoon salt
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 tablespoon cinnamon
- 3 1/2 cups all purpose white flour
- Put the quartered orange then enough chopped zucchini to equal 2 cups when blended. Use the measure lines on your blender. Add oil and blend to mix.
- Add the egg, vanilla and brown sugar to the blender and mix slowly. Your blender will probably be full.
- Add salt, baking powder, baking soda and cinnamon to the flour in a large bowl. Pour in the blender mix and mix well. Divide between 2 foil lined loaf pans.
- Bake at 350 degrees, 50 to 55 minutes or until a tooth pick comes out clean.
- Cool on a rack.