It's a family favorite and is requested by my kids and grand kids alike. I freeze the zucchini fresh from my garden, grated and measured for each batch so that I can make it throughout the year, especially through the colder months. Give it a try and let me know what you think. It really is an amazingly flavorful bread. Even if you don't like zucchini, I think you'll become a fan of this bread.
2 cgrated and peeled zucchini
1 cvegetable oil
1 Tbspbaking soda
1/2 cchopped walnuts (more or less or none at all depending on your preference
How to Make Zucchini Bread
- Preheat oven to 325 degrees. Grease two 9 X 5 inch loaf pans with vegetable shortening or oil.
Beat eggs until light & foamy. Add next four ingredients. Mix lightly but well.
- Add remaining ingredients, except nuts. Blend well then fold in nuts.
Pour into loaf pans.
- Bake 1 hour or until knife inserted into center comes out clean.
Allow to cool before removing from pan.
Freezes very well.