Zucchini Bread

Zucchini Bread

My parents have worked very hard over the years to create such a beautifully landscaped yard and vegetable garden.  Today we visited with my parents and toured their garden.  All of their plants were flourishing and many items were ready for harvest.  My mother and I took a few baskets down and started gathering several zucchini, yellow squash and cucumbers.

This was my first locally grown zucchini of the season, and I had zucchini bread on my mind.  I look forward to fresh zucchini bread every summer, and I freeze a loaf or two to enjoy during the winter months.  When baking this bread, your house is infused with the smell of warm cinnamon.  Delicious!

This recipe originated from my grandmother and was then passed down to my mother.  We grew up nibbling on this bread every chance we got.  Now my sister and I have been baking with the same recipe and still can’t get enough of the deliciously sweet and nutty bread.  We will continue to pass this on to our future generations.

Zucchini Bread:

• 3 eggs
• 2 c. brown sugar
• 1 c. vegetable oil
• 3 c. flour
• 3 tsp cinnamon
• 2 c. grated unpeeled zucchini
• 1 c. chopped walnuts (pecans or favorite nut) – if you love nuts, add more
• 1 tsp salt
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 tsp pure vanilla extract

Directions:

Preheat oven 325Ëš F

Beat eggs until foamy with electric mixer (or stand mixer).   Add sugar, oil and vanilla and beat 1 minute longer.  Stir in  the shredded zucchini.  In a separate bowl, mix the dry ingredients together.   Slowly add dry ingredients into wet ingredients, 1/2 c. at a time.  Mix well after each addition.  Add chopped nuts and mix.

Pour batter into two well greased and floured loaf pans.    Bake 1 hour.

This recipe can be baked in 24 muffin tins for individual servings.  Bake 15 -20 mintues less.

Yield: 2 loaves or 24 muffins.

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