It’s been a while since I’ve posted anything. Given the fact that everybodys gardens should be flourishing with ripe fruit, I thought this one was appropriate. By the way, did I mention how hot it’s been. It’s brutal here!
I met with an old friend that I haven’t seen in many years. She arrived with zucchini from her garden. “Would you like to have some?” she said. Of course, the answer was yes. Especially since we didn’t plant any. I took a few and immediately came home and went to work.
One of the zucchini was extremely large. The only think I like to do with those is grate them. They make excellent zucchini patties. They also work well with my zucchini bread recipe. I’ve been making this bread for years and I don’t quite remember where this recipe originated from. I can say it’s a wonderful recipe. If you find yourself with an abundance of zucchini, give it a try.
(Makes 2 loaves)
- 3 eggs
- 2 C brown sugar
- 1 C oil
- 2 C flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp baking soda
- 3 tsp cinnamon
- 1 tsp nutmeg
- 3 tsp vanilla
- 2 C grated zucchini
- 1 C chopped nuts *optional (you can use your favorite or leave them out)
- Pre-heat the oven to 350 degrees.
- Grease 2 loaf pans and line with parchment greasing parchment .
- Beat eggs, brown sugar, and oil together.
- Sift flour, salt, baking powder, baking soda, cinnamon, and nutmeg together.
- Add sifted ingredients to the egg mixture and mix until well blended.
- Add vanilla and mix thoroughly.
- Add zucchini and chopped nuts, if using. Stir into the batter with a wooden spoon.
- Divide the batter into the two prepared loaf pans.
- Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.
I have a ton of tomatoes coming on the vine. Stay tuned……..I am going to do some canning this year. I might even try my hand at salsa.
Til next time,
2 responses to “Zucchini Bread”
I can tesyify that these are delicious!!!
It is awesome I had the rest last night delish!