Zucchini Bread

Rain, Snow, Ice, warming, Slush, dense FOG.... so I guess I will do something with that last zucchini!!   Yes, our weather is messy right now, but a little bit of this and we will all feel better!!

First I had to peel and shred the zucchini.  It sure makes me like my ol' food processor.

 Most of the ingredients...

... any brand is fine.

I add the zucchini last as I find I get the rest of the ingredients mixed better that way.  Sometimes it seems dry & stiff, but as soon as I add the zucc it gets juicy.

After an hour in the oven...

Butter or no butter for you?

I got this recipe from my favorite cookbook - "All Time Favorites, Extension Homemakers Centennial Cookbook".  It was printed for the Ward County, North Dakota Centennial in 1986.  I really like the hometown cookbooks with recipes from cooks you know & trust containing ingredients most of us keep on hand.

ZUCCHINI BREAD

3 eggs

1 cup oil

2 cups sugar  (I use 1 cup brown sugar & 1 cup white sugar)

2 - 3 cups grated zucchini

2 -3 tsp. vanilla

3 cups flour

1 tsp. salt

1 tsp. baking soda

3 tsp. cinnamon

1/4 tsp. baking powder

1/2 cups nuts (optional)

Beat eggs until light and creamy.  Add oil and sugar, mix.  Add remaining ingredients; mix well.  Put into 2 loaf pans, greased and floured.  Makes 2 loaves.