Zucchini Bread

 

Its a good thing we love zucchini bread because we have plenty of the prime ingredient tucked away for the winter.  Currently, I have 17 bags of shredded zucchini in the freezer. Thats enough for 34 loaves of bread.  Yikes!  I am sure glad that one of my zucchini plants died early in the spring...one plant is plenty. 

I promised to share my Grandma's recipe.  As yummy as it is, sometimes I like to experiment with reducing the fat content, substituting honey for the sugar, and blending in some whole wheat flour (mostly- we eat it just like Grandma makes it). Once you've had it "her" way it is hard to get used to the texture of the "healthy" way. I'll post it in its original version and let you play with it. This recipe makes two loaves which is great because then you have one to give away!

Zucchini Bread

3 eggs

2 cups sugar

1 C veggie oil

2 t vanilla

1 t grated lemon peel

3 C flour

1 t baking soda

1 t baking powder

1 t salt

1 t cinnamon

2 C shredded zucchini

1/2 c chopped walnuts

Preheat oven to 350 degrees.  Grease and flour two loaf pans.  Combine eggs and sugar.  Beat in oil, vanilla and lemon peel.  Combine the dry ingredients separately and add to sugar mixture.  Mix well.  Stir in zucchini and nuts.  Divide evenly between two loaf pans.  COVER WITH FOIL.  Bake 30 min and then remove foil- bake additional 15-20 min or until a knife inserted in the center comes out clean. Cool and slice.  Enjoy!

**I always invert my pan and cool the loaf by itself (out of the pan) on a rack- mostly because we are ready to eat it the second it won't burn our mouths anymore :)