Zucchini bread, or Bikini bread as my kids used to call it when they were little (gotta love those little ears and what they hear when grown ups start talking!), has always been a favorite of mine. This recipe comes from my Aunt Pat and is the recipe I have always used. I love zucchini when it is small, young and tender but if any of you have ever tried growing this fast as lightning producer, you know it is very easy to miss a zucchini on the vine, hiding under a leaf and the next thing you know, you have one of those gi-normous, world record breaking zucchini that you have no idea what to do with. Here is your perfect answer, wash it up, shred it up, use it fresh for Zucchini Bread or measure it out into 2-cup packages, and stick it in the freezer for future use.
My mother loves her zucchini bread and my dad, bless his heart, has been spoiling her with year round loaves of this bread for the last 6 or 7 years! In the summer, he grows enough zucchini to share with us kids and make my mom her two loaves of bread at least twice a week! Rain or shine, summer or winter, you can be treated to a fresh slice of this bread while visiting mom and dad’s house. It makes any lunch complete!
Aunt Pat’s Zucchini Bread
You will need:
1 cup Oil
2 cups Sugar
1 tsp Vanilla
2 cups Grated Zucchini
3 cups Flour
1 tsp Salt
1 tsp Soda
2-1/2 tsp Cinnamon
¼ tsp Baking Powder
¾ cup Chopped Walnuts (optional)
¾ cup Chocolate Chips (optional)
Beat eggs until light and foamy, add oil, sugar, zucchini, vanilla and mix slightly. In a separate bowl mix all dry ingredients together. Fold dry ingredients into liquid mixture until just incorporated, pour into 2-greased loaf pans.
Bake at 350 degrees for 50 to 60 minutes
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