As soon as Halloween is over, my mouth starts watering for a different kind of treat: my mom’s amazing zucchini bread! She makes it every year about this time, passing out loaves and muffins to all of us on Thanksgiving. With all the other food being served that day, you’d think the zucchini bread would stay untouched but it’s always gobbled as greedily as the turkey and fixin’s. Warmed with a smear of butter or nibbled in hunks sliced right off the loaf, this stuff is gold. (Don’t bother telling the kids there’s zucchini in it – they’ll never notice.)
Ingredients
3 eggs
2 cups sugar
3 cups sifted cake flour*
1 cup oil
2 cups grated zucchini
2 tsp cinnamon
1 tsp baking soda
2 tsp vanilla
½ – 1 cup chopped walnuts
*if regular flour is used add 1 tsp baking powder + 1 tsp salt
Procedures
- Preheat oven to 325 and grease & flour two loaf pans or muffin tins
- Beat eggs, add sugar and blend
- Add oil and zucchini, mix well
- Add remainder of ingredients, except nuts, and mix well
- Add nuts
- Bake 1 hr or until toothpick comes out clean
- Cool in pan on rack for 20 mins
Thanks, Ma!
This is an original post for Jersey Moms Blog
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