Friday, December 18, 2009

A Special Word: Zucchini Bread!

Yay. Two of my favorite food related times of the year are late summer and mid-winter. These, to me, are the best times to make zucchini bread. Fresh zucchini is abundant in the summertime, so making this bread is a unique way to use some up. However, when there's so much, it's also nice to pre-shred it and freeze it for a warm winter treat!

Although my zucchini bread recipe, passed down from my grandma, is a secret, I've located a very similar recipe that I think you all will enjoy. The best part is that this recipe makes two loaves. Or, you could even reduce the cooking time and make muffins.

Enjoy the bread warm or cool and with or without butter.

Zucchini Bread

3 Eggs
1 cup Vegetable Oil
2 cups Sugar
2 cups Zucchini, grated and well drained
1 teaspoon Vanilla
3 cups Flour
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Nutmeg
1 tablespoon Cinnamon
1/2 cup chopped walnuts or raisins (optional)


1. Mix together eggs, oil, sugar, zucchini, and vanilla; set aside.

2. Mix together flour, baking powder, soda, nutmeg, and cinnamon; add to first mixture. Add or nuts raisins if desired.

3. Pour into 2 greased and floured loaf pans. Bake at 350° for 45 to 50 minutes or until the center springs back when touched.

Here are what mine turned out like, the smell in the house is amazing: