Zucchini Bread

It’s that time of year when the zucchini is plentiful and it’s being sold DIRT CHEAP. I love to buy a bunch of odd-shaped zucchini from the farmers market and turn it into zucchini bread!

This is my mom’s recipe. It’s really the only zucchini bread I’ve ever known. And I am boldly saying that it is the ONLY recipe you will ever need for this bread.

Hand grating….the old fashioned way

Start off with freshly grated zucchini. You can either run it through the food processor grating-blade if you are doing a couple batches – fast and easy. Or if you are just whipping up 1-2 batches, you can grate your zucchini on a hand-grater (see above).

The ingredients really come together quite easy.

If you are a nut person, DEFINITELY add the walnuts. I am not really a nut person, but I know that the walnuts take this zucchini bread from great to amazing!! You can also add raisins if you like, but I never do.

I tend to go nuts and make a TON of the little mini-loaves and bring them to work, give them to friends/family, and also keep some in the freezer to pull out on a random night.

You can see the zucchini, but it just tastes like heaven

Cant you get a whiff of the cinnamon??? My house smelled like sugar and cinnamon for a day after I made the latest batch…..yum!

Joan’s Zucchini Bread

Ingredients:

• 3 eggs
• 1 cup vegetable oil
• 2.5 cups of sugar
• 2+ cups grated raw zucchini
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 cups flour
• 1 cup chopped walnuts

Directions:

Preheat oven to 350. Grease and flour your pans. This recipe makes either 6 little loaf pans, 1 9×5 loaf pan, 2 large loaf pans, or 1 3-quart bundt pan.

Beat the eggs until foamy. Gradually beat in oil and sugar.

Add cinnamon, salt, baking soda, and baking powder – mix well. Then add grated zucchini.

Gradually blend in flour. Then fold in chopped nuts.

Bake for 1 hour. This bread freezes really well.