Zucchini Bread Day

Annually, my mom grows delicious zucchini in her garden, and annually, there is Zucchini Bread Day(s). On these days, I make lots and lots of Zucchini bread for my family (especially my dad) even after I moved out. I use some of the extra large zucchinis and make many many loves a day. Crazy!

So in honor of the 1st Zucchini Bread Day which was last week, here is the delicious recipe, my own creation by combining different recipes and watching the response over the years.



Zucchini Bread
Ingredients:
3 beaten eggs
2 cups sugar
1 cup cooking oil (I use canola)
1 tsp salt
1 tsp baking soda
1.5 tsp baking powder
3 tsp ground cinnamon
0.5 tsp ground nutmeg
0.5 tsp ground cloves
2 tsp vanilla extract
2 cup grated zucchini (with rind)
1-1.5 cups chopped nuts (optional) (I use walnuts)
3 cups flour

Instructions:
Mix all ingredients together. I find that doing it in the order listed is easiest, but it doesn't matter.
Lightly grease 2 loaf pans (medium or large size)
Bake at 350 degrees Fahrenheit for 1 hour in the middle of the oven
Cool in the pan first on cooling rack (approx 10 min), loosen sides of loaf from pan with butter knife, remove from pan and finish cooling on cooling rack.
Yields 2 loafs.

These freeze nicely!



Enjoy!!!!