Zucchini Bread

I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet. Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini? After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.

Zucchini Bread
Do you have some fresh garden zucchini and don’t know what to do… make a sweet and spicy bread. You can stir it up and have it in the oven in minutes.

Ingredients:
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
1 tablespoon vanilla
3 cups all-purpose flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1¼ teaspoons baking powder
¾ cup nuts, chopped



In a large bowl, beat eggs and then add oil, sugar, zucchini and vanilla until blended. Stir all dry ingredients together and add to egg mixture. Fold in the nuts.

Spoon mixture into greased and floured loaf pans (⅔ full).

In a 350 degrees F preheated oven, bake for one hour or until golden brown and a cake tester comes out clean.

Yields: 2 large loaves