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
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)
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.