Saturday, August 8, 2009
The garden yielded up big sudden zucchini a couple weeks ago, good pretty much only for zucchini bread. Our first zucchini bread making appointment happened before I could get Mom's recipe, so I used the one from the Joy. It was a well-tested, successful recipe, but it wasn't the same. The next time, I used Mom's recipe. The beautifully domed, finely crumbed and very tasty loaves were vastly superior, even though about 6 cooks worked on the recipe, which can spoil even the best of recipes.
2/3 c. oil
2 c. sugar
Beat the above together. Stir in
2 c. grated zucchini
2 t. vanilla
3 c. flour (can use part whole wheat)
1 t. salt
3 t. cinnamon
2 t. baking soda
1/2 t. baking powder
Stir into the liquid mixture. Add
2 c. chopped nuts if you like.
Pour into 2 greased loaf pans. Bake at 325 degrees F. for 60 minutes.