Friday, September 6, 2013

Favorite Zucchini Bread Recipe

I pretty much grow zucchini in the garden for making zucchini bread.  I'll sauté some every few weeks, but I'm the only one who likes summer squash in our family, so I'm not very motivated to find non-zucchini bread recipes.  Zucchini bread, on the other hand, is a family favorite.  I would be happy if no one else liked it, but I'm not that lucky. 

The little girl loves it!
More zucchini bread, please!

Uh oh... she dropped the last bite on the floor!

I love my recipe, it's from my Great-Grandma Stella and it always turns out moist and delicious.  It's not terribly healthy, but we only eat it three months out of the year and how can you mess with perfection?

Here's the recipe:

Zucchini Bread

1 1/2 c. sugar
3/4 c. oil
3 eggs

2 1/2 c. flour
3/4 t. salt
1 t. soda
2 t. baking powder
1/2 t. cinnamon
1/4 t. ginger
1/4 t. orange extract
1/4 t. vanilla
1/2 t. lemon peel

2+ c. finely grated zucchini

Preheat oven to 350. Grease and flour two loaf pans (about 9" x 5" and I use one glass and one metal pan since that's what I have).  Cream the sugar, oil and eggs together.  Add the rest of the ingredients and blend well.  Finally, add the zucchini and blend.  If you use a little more zucchini, closer to 2 1/2 cups, then the bread will be more moist.  If all you get out of your zucchini is 2 cups, then that will work, too!  Split the batter between the two loaf pans and bake for about an hour or until a toothpick inserted in the middle comes out clean.  A glass pan will take a little longer than a metal pan unless the metal pan is really heavy and dark.  Run a knife around the edge to help it come out easier.  I let it cool in the pan, but that's mostly because I'm lazy.  Just invert the pan and rap the bottom with your knuckles to get it out of the pan. 

I love to spread butter on a slice while it's still hot from the oven.  Yumm...

Happy baking!

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