Friday, June 19, 2009


Zucchini Bread

3 eggs, 1 cup vegetable oil, 2 cups peeled & grated zucchini, 3 teaspoons vanilla, 3 cups flour, 2 cups sugar, 1 teaspoon salt (optional), 1 teaspoon baking soda, 3 teaspoons cinnamon, 2 teaspoons baking powder, 1 cup chopped walnuts (optional)

Beat eggs until foamy. Add oil, sugar, zucchini & vanilla. Mix lightly. Add sifted dry ingredients. Mix and bake in 2 greased & floured loaf pans at 325 degrees for an hour or until a toothpick comes out clean.

If your area is anything like the Pacific northwest~zucchini grows like weeds. I have only 2 zucchini plants and expect to get as much or more zucchini than I can use. I have shredded the excess and popped it in the freezer in Ziplock Freezer Bags or if you have a Food Saver it can be vacuum packed, then frozen. I've used shredded zucchini in soups & stews and also muffins during the winter months.


Sugar said...

yummy reipe, & nice tip.
have a good wkend.

garnett109 said...

I love zucchini bread, banana bread and carrot cake

a corgi said...

yum! my mom used to make zucchini bread; haven't had it in years but this looks like something to try down the line

love the roses as your header

enjoy your weekend Linda :)


Jimmy's Journal said...

I never tried zucchini bread and I'm surprised it grows so rampant. We pay through the nose for it in Miami.

Great picture of the roses.


sober white women said...

Just last week the girls asked me to make this! LOL

Marie said...

Love the new header Linda, and I adore Zucchini bread. Yours looks like a wonderful recipe!

DB said...

I like the flowers better than the killer whales. D

Linda said...

This sounds great! My husband loves zucchini bread so I think I will have to try this. Linda

Barb said...

I'm not much of a vegetable eater, but I can take or leave zucchini. I do like the bread though. It does grow pretty well here. A friend of mine had a pretty large garden & it was packed with it. I bet it is a great addition to soups and stews & I will definitely give that a try on my next pot of stew.
Thanks for sharing your recipes.
Hugs, Barb *queenb