Zucchini is starting to appear in our garden in dribs and drabs. One yesterday, maybe one tomorrow, but I know that within a week or two, we'll have so much zucchini that we won't know what to do with it. This is a perfect time to shred a few zucchinis and make some zucchini bread. Over the past few years, we have been covering different types of zucchini bread whether chocolate, pineapple, traditional or olive oil.
This recipe was given to us by a friend, so I looked it up on-line to make sure I could give credit and I found the recipe on Allrecipes.com. It was called Mom's Zucchini Bread. This is a very simple recipe with wonderful results. As the zucchini bread bakes, it begins to form a bit of a sugary crust. I've made it a number of different ways with walnuts, raisins and craisins. Each one tasting better than the next. The bread is moist, sweet and nutty. What I also like about this recipe is that it makes two loaves. I make them in foil pans which allows me to freeze them, share them and bring them as gifts in their pans.
I love zucchini bread recipes that make more than one loaf so that I can freeze them. I enjoy these extras on fall mornings long after our garden zucchini is gone!
3 cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of baking powder
3 teaspoons of ground cinnamon
1 cup of vegetable oil
2 1/4 cups of white sugar
3 teaspoons of vanilla extract
2 cups of grated zucchini
1 cup of chopped walnuts
Grease and flour two 8 x 4 inch pans, we use foil pans. Preheat oven to 325 degrees F. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.