Thursday, April 14, 2011

Zucchini Bread

When I was a kid, my mom used to make this.  I couldn't pronounce "zucchini bread" so I called it "bikini bed." That sure puts a different mental image in your mind, doesn't it?

I love bread that you don't have to let rise!

Zucchini Bread
3 eggs, beaten
1 cup oil
2 cups sugar
2 cups grated zucchini
1 Tbs vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 Tbs cinnamon
1 cup chopped nuts (optional)

Combine ingredients.  Grease and flour 2 loaf pans.  Bake at 325 degrees for 1 hour.
Tip: If you grow zucchini in your garden, or if a friend of yours does and gives you a lot come harvest time.  A good thing to do is wash and grate the zucchini and freeze it in small freezer bags in 1 or two cup quantities, so you can make this and other recipes with zucchini throughout the year and all you have to do is take it out of the freezer.  Note: sometimes frozen zucchini comes out a little watery, so you can drain off excess water, or just have a little more moist bread!

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