Solar Baking in Your Classroom

We love cooking in our outdoor program and when we bake, it is in our solar oven.  For sure, it takes longer but the smell is amazing and the energy is free.

We grew the zucchini for this recipe (planted and picked by the Littles.  

The recipe is a family favorite.

Preheat traditional oven to 350 degrees F.


3 medium eggs

1 3/4 cups sugar
1 cup salad oil
2 tsp vanilla
1 3/4 cus grated, unpeeled raw zucchini
1 1/2 tsp cinnamon
1 cup chopped nuts
1 can crushed drained pineapple
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp nutmeg


1.  Beat eggs until light and fluffy, add sugar and continue beating until blended.  
2.  Stir in oil, vanilla, zucchini, and pineapple.  
3.  Sift dry ingredients and stir into the egg mixture, along with nuts.

Bake in 2 small loaf pans or one long commercial pan.  We used a commercial pan.  

The traditional oven baking time is 50 minutes.  It took 2 hours and 50 minutes in the solar oven.

I hope you enjoy this recipe, however you choose to bake it.


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