Zucchini Bread

It snowed.  Did we just jump from summer to winter within a couple of weeks?  Or is this just what Colorado is like?  The temperature changes are messing with me, I’ve been feeling sick the last couple of days and I blame the weather!  Don’t worry, sitting in front of the fireplace (with a fire going, of course) curled up with “The Great Gatsby” sounds like a great way for me to take it easy and nurse myself back to health tonight.  That and taking Nyquil.

I thought I’d pop in before I get lazy and share a recipe for zucchini bread that I made back in September and neglected to post!  Sorry ’bout that.  I had a bit of a failure with the bread the first time I made it, one of the loaves crumbled to pieces when I took it out of the pan.  Still ate it and it tasted great, it just looked pathetic.  So I made it a second time, this time in one loaf pan and I threw in a handful of walnuts and was MUCH more careful taking it out of the pan.  Success! This is a great recipe for zucchini bread, the cinnamon really packs a lot of flavor into the bread, making it downright delicious.

Zucchini Bread                                Print Recipe Here

From the Algona, IA Sesquicentennial Celebration 2004 Cookbook
Makes 1 or 2 loaves

Ingredients

3 Eggs
1 cup Oil (vegetable or canola)
2 cup granulated sugar
2 teaspoons vanilla
2 cups of flour
1 teaspoon of baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup nuts (optional)

Directions

Beat eggs until fluffy.  Add oil, sugar, zucchini and vanilla; mix lightly.  Mix flour, baking powder, baking soda, salt, and cinnamon together.  Combine all together.  Bake in 2 (or 1) well-greased bread pans for 55 minutes at 350 degrees.  Remove bread from the pan immediately (carefully!) and cool on rack.  Makes a very moist and delicious bread.

Beat 3 eggs until they are fluffy.

Beat 3 eggs until they are fluffy.

Add oil.

Add sugar.

Get your zucchini ready.

Peel it and slice it up.

Stick ’em in the food processor with the shredding blade inserted. Or you can shred them by hand.

All shredded! If you shredded more than 2 cups and want to save it, just stick the excess in a baggie and freeze it.

Add the zucchini to your bowl.

Add your vanilla.

Mix lightly.

Add flour.

Add baking powder.

Add baking soda.

Add salt.

Add cinnamon.

Mix together.

Pour into 2 greased loaf pans. If you want a taller loaf, pour it all in one pan.  Bake for 55 minutes (if making only one loaf, check after 55 minutes and bake for a little longer if necessary).

Baking fail! Baking fail! Bread overboard!

Let’s try that again. That’s better.

I was so happy I got the loaf out in one piece, I tied a bow on it. It’s a pretty little present for breakfast. 🙂

Slice and serve. (I threw some chopped walnuts in my second attempt loaf)

Enjoy!

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