This past weekend I was the recipient of some zucchini. This year, like last year, it seems I don't need to bother planting my own garden - my family and friends have an abundant supply of vegetables from their own gardens and like to share.
As the zucchini keeps coming I found myself wondering just what I was going to do with it all. After going through my cookbooks and surfing the internet, I decided take a peak into my grandma's recipe box. It's an older box, dusty, and filled to the brim with all sorts of recipes handwritten in my grandma's unique scribble. My grandma, , used to always say her handwriting was so bad, even she couldn't read it.
The first recipe in her box just so happened to be a handwritten recipe for good old-fashined zucchini bread. Bread recipes like this are great, because you can make them in large batches and then freeze the loaves. That way, when it's 25 degree out and we have a foot of snow in February, you can defrost a little loaf of summertime goodness to enjoy.
To make this recipe you'll need:
- 3 c. all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3 tsp. ground cinnamon
- 3 eggs
- 1 c. vegetable oil
- 2 1/4 c. white sugar
- 3 tsp. vanilla extract
- 2 cups grated or finely chopped zucchini
To start, preheat the oven to 325 degrees and grease two loaf pans. Next, take your zucchini and either grate or finely chop it - I used my food processor. In a large bowl mix together the eggs, oil, vanilla, and sugar. In a separate bowl, mix together the flour, salt, baking powder, soda, and cinnamon. While mixing, slowly add the dry ingredients to the large bowl with the batter. Once well blended add the zucchini and mix well. Pour the batter evenly into the two pans and bake for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool, slice and enjoy.