Last night I realized that I had two zucchinis that were about to go bad in my refrigerator. I can remember when I was younger and lived at home with my parents, my mom would make zucchini bread and would use tin cans to cook them in. My dad would wait until they came out of the oven and cool just enough to wrap up and then he would deliver them to elderly in our church. That is some great memories of the kindness that my parents always had for others. So while thinking about this, I pulled out my cookbook and found this recipe for zucchini bread. I want to share this recipe with you.
3 eggs 2 cups sugar 3 tsp vanilla
1 cup oil 2 cups grated zucchini 3 cups all purpose flour
1 tsp soda 1 tsp salt 3 tsp baking powder
3 tsp cinnamon 1 cup nuts 1/4 box of raisins
Beat eggs until light and fluffy. Add sugar, vanilla and oil. Stir in aucchini. Sift flour, soda, salt, baking powder and cinnamon. Stir in with other ingredients. Fold in nuts & raisins in desired.
I cooked my bread in mini loaf pans. My mom would take large soup cans and pour the batter a little over 1/2 full and keep them standing up on a baking sheet. She would spray the inside of the can to where the bread would not stick. The bread would just slide out when finished cooking. It made for a great presentation.
Cook for about 30 – 40 minutes in you use small pans but 40 -45 minutes if you use large loaf pans.
My batch made 16 little loaves. I wrapped two up and shared them with my neighbor.
