It’s that time of year when zucchini is being harvested and there’s always extra zucchini to feed the neighbors, co-workers, and whoever else you want to give a zucchini to. Zucchini is like that-a very prolific vegetable that always produces more than you’ll ever need.
Here’s one way to help you use up that zucchini crop: Bake zucchini bread and you can freeze it, give it to the neighbors, use it in bake sales, or eat it.
This zucchini bread recipe comes from a woman that lived in an apartment next to me during my single days. I guess you could call it an old recipe. She would make this zucchini bread every year and it was the best recipe I’d ever tasted. When I moved away, I asked her for the recipe and this is it.
Zucchini Bread Recipe
This recipe makes 2 loaves of bread that you can cook at the same time in the oven.
2 Cups sugar
3 Cups flour
¼ tsp. Baking powder
1 Tbsp. Cinnamon
1 tsp. Baking soda
1 cup corn or vegetable oil
1 tsp. Vanilla
2 cups grated zucchini
1 cup chopped nuts or dates (optional)
Preheat oven to 325º. Mix all ingredients together in a large bowl. This dough is very thick, like a bread dough. I usually add about a ¼ cup of water to thin the dough a bit and it comes out just fine.
Butter two bread pans or use Pam spray. Divide batter between the two pans and bake at 325º for 1 hour or until a tester comes out clean.