I’ve been Tweeting this morning and love some of the connections I’ve made. One friend has amassed some zucchini that got a bit too big and I suggested she use it for zucchini bread; which, of course, I now want badly.
I remember the first time I tried zucchini bread. Doesn’t that just sound a bit too health nutty to be good? Well, it makes for a really moist good cake and this recipe can also be used for muffins. I might add some dried cranberries for holiday loafs but this is a tried and true version that I go back to each time.
I’ve used only one recipe for this bread no matter where I’ve lived and gardened and ended up with too much of a zucchini crop! It comes from a cookbook that was put together by Sacred Heart Parish in Florissant, MO that I’ve had for more years than I can remember; at least 30 because I had it before I had children and my daughter Emily is now 29!
As I recommended on Twitter; if you get too many zucchini, or some that are really too big to be good for eating fresh, simply grate them now, portion out 2 cups per package and freeze for baking during the winter. I don’t blanch them, just include the thawed squash with the resulting liquid and it’s as good as fresh!
Ingredients
3 eggs (beaten)
1 cup vegetable oil
2 cups sugar
2 cups zucchini, coarsely grated
1 tsp. vanilla
1/4 tsp nutmeg
3/4 tsp cinnamon
3 cups flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 cup chopped nuts
Mix eggs, oil, sugar and spices until well blended. Sift flour, salt, baking powder and baking soda. Add dry ingredients to egg and oil mixture. Add zucchini and nuts and stir just to blend. Grease and flour 2 loaf pans. Bake at 325 degrees for 1 hour. Serve plain or with butter or for a real treat, make muffins and top with cream cheese frosting!
