When I woke up Saturday morning, I knew I had to leave the Farmer’s Market with some sweet corn and a beautiful bouquet. But the second I spotted some zucchini, I knew zucchini bread was in my future.
I was so excited to spend my Sunday morning making zucchini bread from my grandmother’s recipe with an old friend. The sun was shining, there was a breeze coming in through the open windows… and for a couple of hours life felt like it is supposed to.
This bread would be delicious with some homemade butter!
- 4 eggs
- 2 cups granulated sugar
- 1 cup light vegetable oil
- 3 1/2 cups flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 2 cups grated zucchini
- 1 1/2 teaspoons vanilla extract.
In a mixing bowl, beat eggs, gradually adding sugar, until well-mixed.
Add the vegetable oil and beat.
Sift together the flour, salt, baking soda, cinnamon and baking powder. Add to the egg-sugar-oil mixture in small batches, alternating with zucchini.
Add vanilla extract.
Pour into two greased and floured loaf pans (9 x 5 x 2 inches).
Bake at 350 degrees for about 55 minutes, or until done. Remove and allow to cool on cake racks for about 10 minutes before turning out.
Makes 2 loaves.