Small Town Living
With
Margie Cross
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Cooking Tips
Zucchini Bread
Zucchini Bread
I can't remember when I received this recipe from my mom but I'm sure it was long ago. It could have been when one of the neighbors grew a very large zucchini and I knew it wouldn't taste very good cooked as a vegetable. When zucchinis get large they lose a lot of the flavor they are suppose to have when they are small and tender. But using them in baking adds moisture to what ever you add it to. I have made this recipe hundreds of times and it always comes out great. Moist and flavorful, and you can always adjust the spices in this for your families taste. Use pumpkin pie spice or cloves, maybe fresh nutmeg.
3 Eggs
2 Cups firmly packed brown sugar
1 Cup vegetable oil
2 Cups grated zucchini
1 tsp. Vanilla
3 Cups all purpose flour
1 Cup Chopped Walnuts
2 tsp. cinnamon
1 tsp. allspice
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
Beat eggs until thick and lemon colored. Gradually beat in sugar and slowly mix in oil. Add zucchini, vanilla. Sift together
flour, nuts, spices, baking powder and soda. Add to wet ingredients stirring only until all ingredients are moistened. Mixing too much will make your bread tough. Pour into two
9 X 5 X 3 in bread pans.
Bake in 325 degrees oven one hour and 10 minutes, or until a knife inserted near the center comes out clean.
Allow to cool in pan for 10 minutes. Remove from pans to wire rack to cool completely. Once cooled wrap tightly in foil. If you can wait a day the bread is better as all the spices meld.
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