When my 7 year old great neice spent the night last time we made Zucchini Bread. She enjoyed helping but wanted to know why we put the green stuff in and what was it? At first she didn't want to try any but then I told her that he mom loved it and it was kinda like cake. After that she took a tiny nibble which led to her eating two slices. She also took some home with her.
Zucchini Bread
Beat well: 3 eggs, 2 1/2 cups sugar, 1 tablespoon vanilla, and 1 cup oil.
Add: 2 cups peeled (we don't peel unless the skin is exceptionally tough) shredded zucchini.
Add: 3 cups all-purpose flour, 1/2 teaspoon baking powder, 3 teaspoons cinnamon, 1 teaspoon salt, 1 teaspoon baling soda, and 3/4 teaspoon (we use freshly grated) nutmeg.
Add: 1 cup of your favorite nuts. Optional (we've used pecans, and walnuts but bet it would be good with other nuts as well. I know it's good without them too as that's the way we usually make it)
Use 2 9 by 5 inch loaf pans, greased. I just spray mine with butter flavored cooking spray and they pop right out.
Bake: at 350 degrees F. for 1 hour.
This freezes well.
Souce: unknown, was given to me by my Mom years ago and she doesn't remember who gave it to her.
rate
email
print
link to this page
Comments: 10
What a great recipe for using up zucchini! Thanks so much. Sometimes people I know have a zucchini plant that is producing so much that they start giving me all I want. I can only eat just so much zucchini that has been stir-fried, roasted, stuffed, grilled, and so on. By the way, I always use walnuts when I bake. I think they are the best for breads and muffins.
Donna, thank you as well.
Susan, Zucchini is good almost anyway but you're right when those plants start producing sometimes it's hard to keep up. We tend to lean towards pecans to bake with here but I like walnuts too. I usually leave the nuts out of the zucchini bread though since it tastes just as good without them.
Shanon, it is funny how kids are unsure of weird or different things. It's great when they'll still try them.