from the garden

As I was leaving for the gym the other day, a neighbor stops me and offers me a zucchini from her garden. I was delighted for the offer and my thoughts immediately turned to zucchini bread. I've had this recipe for years, and again, I can't recall where I got it. It's similar to my carrot cake recipe in that it uses vegetable oil instead of butter or shortening. The texture is dense, but moist.

I'm visiting my brother and his family on Long Beach Island this week, so this extra loaf of zucchini bread will be accompanying me for the trip.

Zucchini Bread
Corrected 10/21/20 (error in amount of cinnamon)
Yield 2 loaves
 
3 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
½ cup chopped nuts
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups of grated zucchini
2 teaspoon vanilla
 
Preheat oven to 350°
Blend together eggs, sugar, oil, and baking soda, baking powder, salt and cinnamon. Add flour; next add zucchini and walnuts and blend well. You’ll need to grease and flour to loaf pans. Divide mixture evenly. Bake for one hour or until a toothpick inserted comes out clean.

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