With the summer coming to end and the yummy squashes ripening I have been craving zucchini bread. I remember eating it all the time growing up. We used to grow our own zucchinis till they would get massive like something out of a sci-fi movie. Since I don’t have a garden in this apartment right now I went out on a hunt for zucchini, sadly the ones at the stores are small and expensive, so I thought I would hit up the farmers market. After walking through the market I gave up hope of finding any, it is late in the season so I figured I just missed out. But just then out of the corner of my eye I see a box on a table filled with giant zucchini for $3 each. That was cheaper then the $3.99 /lb at the store. After starring in delight for a couple seconds I quickly said “I’ll take two!” When I picked them up I noticed that they each weighed more then my son! I was very excited to get home and start baking. I followed my grandmother’s recipe for the first batch then tweaked it a little for my taste adding some nuts and honey. I decided to vacuum seal some bread and the rest of the zucchini to have through out the rest of the year to fulfill my need. If you have never had zucchini bread before I encourage you to try it. If you like banana bread then you will like this!
Zucchini Bread Yields: 2 medium size loaves.
2 C Sugar
1 C Veggie oil
1 t Vanilla
Mix together then add remaining ingredients.
3 C Flour
1 t Salt
2 t Cinnamon
1 t Baking Soda
¼ t Baking powder
2 C Grated Zucchini
You can also add ¼ C honey and ½ C chopped walnuts as well as swap one of the cups of flour for Whole Wheat Flour.
Pour into two greased loaf pans. Bake for 40-60 min at 350 degrees. Let cool on wire rack or wood cutting board. I like to spread each slice with butter but it is also good without J
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