Zucchini Bread
By
Tamara Bonneru
@GmamaGpapa
1
I received this from my grandmother 30 years ago who's long since passed and I've been making it ever since. Your home will smell amazing and your taste buds will love you!
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.
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.
Ingredients
-
3eggs
-
2 cgrated and peeled zucchini
-
1 cvegetable oil
-
2 csugar
-
2 tspvanilla
-
3 cflour
-
1 Tbspbaking soda
-
1 tspsalt
-
3 Tbspcinnamon
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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.
