Tuesday, April 25, 2017

It's National Zucchini Bread Day


My mother could cook like nobody's business.  And, a lot of times, she'd do it without a recipe.  A pinch here, a dash there.  Zucchini bread was a favorite in the family.  So much so that people would request it as a birthday gift from mom.  She rarely wrote her recipes down but I talked her into writing out her zucchini bread recipe a couple of years ago.  So glad I did.

2 cups sugar
3 eggs
1 cup cooking oil
2 cups grated zucchini
3 cups flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 cup milk
2/3 cup chopped pecans (optional)

Pour mixture into bread loaf pans and bake at 325 degrees for one hour.
This will make 2-3 loaves.

2 comments:

Renee said...

Thanks for reminding me--I still have your mom's recipe and it is WONDERFUL and my kids will eat zucchini this way much easier than if I just roast it in the oven :)

Remus said...

I love zucchini bread... thank you for sharing the recipe!

Sherri