Homemade Zucchini Bread

Tis the season…the season of the zucchini. When I was twelve you couldn’t have paid me to eat the stuff. Now, I love the wonderful, versatile zucchini.

From zucchini bread to zucchini boats and everything in between, you can do so much with this easy to grow vegetable.

Typically, this time of year, our zucchini plants have taken over the entire garden. But this has not been a typical year. Hot and dry, only two of my zucchini plants made it and while I’m getting enough zucchini to eat and cook with, the plants have stayed compact.

Still, I will certainly get my fill of this healthy green vegetable.

I’m not sure where this recipe came from, but it has been passed down to me from my stepmother whom I’m assuming got it from her mother. It’s great, easy and makes TWO loaves at a time: one for now and one for later. Zucchini bread freezes great.

If time allows, while I’m shredding my zucchini and already have my food processor out, I’ll shred enough to freeze so come the holidays all I have to do is take out a bag, thaw and cook.

To freeze shredded zucchini you will want to drain as much of the liquid first, then measure out your two cups.  I drain mine by wrapping a portion in those flour sack towels that you can get at Walmart really cheap.  Squeeze out as much of the liquid as you can over the sink, then place remaining pulp in your measuring cup.  Once you have the 2 cups needed for this recipe, just stick in a freezer bag and store in your freezer until you need it.

zucchini bread

Zucchini Bread

I’m not sure where this recipe came from, but it has been passed down to me from my stepmother whom I’m assuming got it from her mother. It’s great, easy and makes TWO loaves at a time: one for now and one for later. Zucchini bread freezes great.

You will need:

3 eggs (fresh, free-range, local eggs work best, ahem.)

3 cups flour

2 cups shredded zucchini

1 cup vegetable oil

2 cups sugar

3 tsp vanilla

1 tsp salt

1 tsp baking soda

3 tsp cinnamon

½ tsp baking powder

½ – 1 cup Nuts (optional)

Using your handy-dandy food processor, shred your zucchini to a fine pulp.

Mix all ingredients well.

Fill two greased loaf pans ¾ full.

Bake at 325 degrees for 1 hour or until a toothpick comes our clean.

Cool for about 15 minutes and then remove and finish cooling on a wire rack.