In the fall when we have an abundant crop of zucchini, I'm tempted to try all sorts of creative recipes with zucchini. However, nothing can beat the time-honored favorite: zucchini bread. Plus Chris begs me to make it every week! The recipe here is one that Chelsea brought home years ago from Activity Days. I've tried several this fall but this one is Chris's favorite.
Preheat oven to 325°
Mix together in large bowl:
1 C oil
2 C sugar
3 eggs
1 Tbs vanilla
2 C shredded, raw zucchini
Add the following and mix in:
3 C flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 Tbs cinnamon
Chop and add:
1/2 C walnuts
Grease 2 loaf pans and dust them with flour.
Pour into the 2 pans.
Bake at 325° for 1 hour. 10 minutes less if using a convection oven. Let cool for 10 minutes.
Here is the recipe in Chelsea's own little girl handwriting!
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