Bread. Zucchini bread. Doesn't it sound so healthy! It really does. Zucchini is, after all, a vegetable. Let's all just pretend..... even though we all know it should really be called something more like.... zucchini cake.
A few years ago my dad and step-mom had quite the abundant zucchini plant. Every time we'd go over they were forcing zucchini on us. I think they even went so far as to leave it on the neighbors' doorsteps. This year, I know just want I'll do with any extra zucchini. My older sister makes mini loafs and then freezes them.
This is another recipe from two generations ago, so perhaps they've improved some proportions for recipes today. 1 cup of oil. 2 cups of sugar. Wow.
From: Grandma Blackburn
3 eggs, beaten
1 c oil
2 c sugar
2 c grated zucchini
2 tsp vanilla
3 c flour
1 tsp soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 c nuts
1. Beat eggs. Add oil, sugar, grated zucchini, and vanilla.
2. Sift flour, soda, baking powder, salt and cinnamon. Add to zucchini. Add nuts.
3. Bake in loaf pans at 350 degrees for 1 hour.