There has come a request for the recipe for my zucchini nut bread. The original is a page torn from Working Mother magazine, November 1981. I have tweaked it over the years, and so will write it up the way I make and bake it.
ZUCCHINI NUT BREAD
Preheat oven to 325oF
Using a small amount of margarine, grease 2 loaf pans
either 9 x 5 like the original says
or 8 x 4 like I prefer to use
In a medium mixing bowl, stir together:
2 cups all-purpose flour
1 cup quick oats
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1/4 teaspoon ground cloves
In a large mixing bowl, stir together:
3 large eggs, already beaten together
1 cup oil (I use sunflower)
3 tablespoons Vanilla extract
2 cups white sugar
measure out 1 cup walnut pieces and chop them
2 cups grated Zucchini
Add flour mixture, grated zucchini, and chopped nuts to the liquid ingredients and stir together well.
Pour and divide into two prepared loaf pans.
Bake at 325o for 60 to 70 minutes. The loaves are done when a toothpick comes out clean.
Cool pans on a wire rack for about an hour, then remove bread from pans and allow the loaves to finish cooling on the rack.
We like this bread as is, or with butter, or cream cheese.
Sometimes, I grate and measure two and a half cups of zucchini, then put it into bags for the freezer. It’s all ready to put into the recipe next time I have occasion to bake. The extra half cup is because of how the vegetable seems to shrink and get watery from time in the freezer. I drain it in a colander when I have frozen zucchini.
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