I'm sure everyone and their mother already has their tried and true recipe for zucchini bread. What else do you do with an abundance of homegrown zucchini in the summer? But seeing as how this is my first year growing my own zucchini, and seeing as how I never really approved of tainting my bread with vegetables during my younger years, I had never actually made any zucchini bread of my own.
I pulled the recipe from my mom's recipe box, the one filled to the brim with newspaper recipes that had been clipped by my great grandmother, and index cards scrawled with recipes that have been handed down through the generations. That's where you find all of the really good recipes. This particular one came from a family friend, at least 15 years ago.
makes 2 loaves or 24 muffins
3 cups flour
2 cups sugar
3 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
2 cups zucchini, grated
1 cup oil
3 teaspoons vanilla
In a large bowl, mix all ingredients thoroughly. Grease and sugar 2 loaf pans. Bake at 350° F for 1 hour (about 20 minutes for muffins) or until a toothpick inserted in the center comes out clean. Allow to cool on a cooling rack, and try not to eat it all in one sitting.
I've already made this recipe a few times this summer. This time around I baked it with my sister, and didn't feel nearly as guilty when it disappeared so quickly.
What are some of your favorite family recipes?