It’s a good thing there are so many delicious ways to prepare zucchini because I have tons of it! I bet most of you do too. Thank heavens it is as versatile as it is and can be used in everything from entrees to side dishes to dessert. A neighbor gave me this recipe in the ’60’s and it has been my favorite zucchini bread ever since. It freezes beautifully so by the end of the season I’ll have many loaves stashed in the freezer to get us through until next zucchini season. When my friends, Susan and Dale, SCHNITZEL AND THE TROUT, visited me last month they brought me this embroidered tea towel that is the perfect size to wrap around a loaf of homemade bread. Thanks, Susan and Dale, I think of you every time I use this lovely gift.
The grated ZUCCHINI in this delicious recipe produces a moist and tender bread with lots of flavor. The nuts are optional…I like them…my kids don’t…so leave them out if you must. I think they add a lot of flavor and texture so I usually make one loaf with nuts…one without. You won’t find an easier recipe…everything goes into one bowl and makes 2 nice sized loaves. Grated zucchini freezes well in zip lock bags and is all ready for fritters, pancakes, breads and cakes when you want them.
This recipe is linked to FOODIE FRIDAY at Rattlebridge Farm.
I hope you will stop by and visit all this week’s entrants.
- 3 eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups sugar
- 3 teaspoons cinnamon
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 cups zucchini, grated
- ½ cup walnuts, chopped
- Mix together eggs, oil and vanilla. Set aside. In another bowl mix sugar, flour, salt, soda, baking powder and cinnamon. Add egg mixture and combine well. Mix in nuts and zucchini.
- Bake in 2 greased and floured 8-1/4“ x 4-1/4” loaf pans at 325 degrees for 50-60 minutes until a toothpick comes out clean when inserted in the top of the bread.