Zucchini Bread

The year is already flying by, and we’ve found ourselves busier, running from activity to activity. I’m still baking and cooking a lot, but don’t seem to find the time to sit down and write! And with a second baby on the way, I find myself curling up with a book during the quiet moments. 🙂 So I apologize for my absence on here. Today I’d like to share a recipe from my grandma: her zucchini bread! I recently made this for my mom group because any way to sneak vegetables in for toddlers is a plus. It’s not overly sweet, and the zucchini makes the bread moist. For breakfasts, I like to warm a couple of pieces slightly in the microwave and eat them with a little butter. The loaves also freeze well and you can cut off slices as you want them, thaw in the microwave, and place in the toaster oven.

This recipe is really easy. The most time-consuming part is grating the zucchini. I used a hand grater, but you could also grate it in the food processor if you don’t mind dirtying up more dishes. The eggs, vegetable oil, sugar, zucchini, and vanilla all go in the mixer or a large bowl to be whisked. The dry ingredients (except nuts) need to be sifted and then can be added to the wet mixture. I left the pecans out since I was serving small children, but it’s good either way!

Make sure to grease and flour your loaf pans so they come out easier. In a rush, I forgot to flour mine this time and realized it once the batter was poured halfway. The loaves did come out, but I ran a knife along the edges and had to be more careful getting them out of the pans. Bake at 325 for 50 minutes (or until a cake tester comes out clean). Enjoy!

Recipe for Zucchini Bread
From the kitchen of: my Grandma Johnie

Ingredients:
3 eggs
1 c vegetable oil
2 c sugar
2 c zucchini (unpeeled), grated
3 tsp vanilla
3 c flour, sifted
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 tsp cinnamon
½ c pecans, ground (optional)

Directions:
Preheat oven to 325 degrees Fahrenheit. Grease and flour two 9×5 loaf pans. Beat eggs. Add oil, sugar, grated zucchini, and vanilla, and mix well. Sift dry ingredients together. Add to other mixture and blend thoroughly. Add nuts. Bake for 50-60 minutes, until done.