Zucchini Bread

Zucchini Bread

The weather outside may be frightful, but the zucchini bread is so delightful.  Zucchini bread is great anytime, and I’ve never met a person who didn’t love it.  I like to serve a nice warm loaf to guests for breakfast. The leftovers, if you have any, are great for snack or dessert.

I felt inspired on Christmas to head out to Nashville’s Room in the Inn to volunteer to serve and celebrate with the homeless.  I decided against it, thinking that many others had the same idea and wouldn’t it be better to wait a week or so until the holidays are over and there isn’t a storm of volunteers.  So today, I made zucchini bread, miniature loaves to warm the souls of the homeless who surely would benefit to ending the old year and starting the new year with a little homemade treat.  I hope that sometime in 2011 that you will do the same.

Zucchini Bread

Zucchini Bread Recipe  Makes 1 loaf, or 7 miniature loaves

3 eggs
1 cup canola oil
2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all purpose flour
1 tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt

  1. Preheat oven to 350 degrees.  Grease 9 X 5 loaf pan.
  2. In large bowl, combine all dry ingredients except the sugar.
  3. In a separate large bowl, beat eggs until light and frothy.
  4. Mix oil and sugar into the eggs.
  5. Mix zucchini and vanilla extract into the egg mixture.
  6. Mix dry ingredients into egg mixture.
  7. Pour batter into pan and bake about 1 hour, until toothpick comes out clean.

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