There’s Joe, my hero, outside filling the bird feeders for me . . .
We visit through the windows while I set the oven temperature for 325° and find my recipe for Zucchini Bread. Ah yes . . .
I’ll show you how to make this delicious seasonal yumminess . . . and don’t worry, I’ll put the recipe at the bottom so you can print it out. First we need a couple of bowls and a loaf pan.
This recipe is as fast and easy as any packaged mix ~ I make it at least once a year. You get two big loaves from it, one for you and one to give away or freeze. In one of the bowls, whisk together flour, baking soda, cinnamon, salt and baking powder. Set aside.
In the other bowl, whisk eggs, then add sugar and vegetable oil and whisk well.
The you grate zucchini . . .
and stir it into the egg mixture . . .
The birds keep me company while I work, always a good thing!
Add the dry ingredients,
along with the chopped walnuts,
and the vanilla . . .
And voila! Mix well and pour into buttered loaf pans. Bake 60 minutes until a knife in the center comes out clean.
Zucchini bread is done! YUM! While it cools make yourself a cup of tea….
Z U C C H I N I B R E A D
Preheat oven to 325° Makes two 8″ x 4″ loaves
- 2 c. flour (unsifted, lighten by stirring with fork, then measure)
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 1/4 tsp. baking powder
- 3 eggs, beaten
- 2 c. sugar
- 1 c. vegetable oil
- 2 c. grated, raw, unpeeled zucchini
- 1 c. chopped walnuts
- 2 tsp. vanilla
Preheat oven to 325°. In a lg. bowl, whisk together first five ingredients and set aside. In another lg. bowl, beat eggs, add sugar and oil and beat well. Stir in zucchini; then add the dry ingredients along with the walnuts and the vanilla and mix well. Pour into two buttered loaf pans. Bake one hour until knife in center comes out clean. Cool completely before turning onto serving dish. 💖