August 25, 2008

Zucchini Bread

When I moved into my second house many yrs ago, a neighbor made this and sent some over to my house with her daughter. She and my daughter had become friends right away. I thought it was a nice gesture and my next thought was ......eeewwww zucchini. But I went ahead and tasted it so at least I could say I ate some and not lie about it. lol. But omg , this recipe is awesome!!! I had to get it from her and told her how wonderful it was. She generously shared it with me and now its become a regular in my own home recipe files.

This is the original recipe.....the only change that I made is , I peeled and seeded the zucchini. In this way you get all the good stuff even from the huge zucchini. There's no green flecks to gross some out and you de-seed the huge ones so all you get is pulp. Then I grate it on the lg. part of my grater. I like to use pecans but walnuts are yummy too. And imagine using another extract and perhaps some orange or lemon zest for a change. YUM!

Zucchini Bread
Makes 2 9 x 5 in. loaves

3 eggs
1 c. salad oil
1 c. sugar
2 1/2 c. grated raw zucchini
3c. flour
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. salt
1 tsp. b. soda
2 tsp. b. powder
1 c. chopped nuts

Combine all ingredients in a large bowl. Mix well. Grease and flour 2 loaf pans. Fill and bake for 1 hr. at 350 degrees.

1 comment:

Scherzo said...

I never even tasted zucchini until I was almost 30! Such a shame, too. Now it, along with eggplant are my two favorite veggies. I hadn't even tried zucchini before I was given a slice of zucchini bread, and it was so delicious. Thanks for the recipe.