It wasn’t as green as I remembered it, but I think I was a little exuberant with the cinnamon. At least I was able to use some of the fresh zucchinis from John’s garden… and from the looks of things we’re going to be eating a LOT of zucchini bread in the future.

So anyway – here’s the recipe my mom’s always used for zucchini bread. (Someday, when I’m feeling less lazy, I’ll actually put it in the food section. Someday – LOL)

Zucchini Bread

3 eggs, well beaten
3/4 cup oil
2 cups sugar
2 cups flour
2 teaspoons baking soda
1/2 teas. baking powder
1 teas. salt
2 cups grated zucchini, unpeeled
1/2 cups chopped nuts
3 teas. cinnamon
3 teas. vanilla

Beat together eggs, oil and sugar. Add and beat in flour, soda, baking powder, and salt. Add and stir in zucchini, nuts cinnamon, and vanilla. Bake in a greased and floured tube or bundt pan at 350 for 45 to 60 mins. Or you can use a bread pan, but it may take longer. it’s done when you insert a knife and it comes out clean.

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