Wednesday, October 3, 2007

My Mom's Recipe for Zucchini Bread (from "Good Housekeeping" p.429) :0)

I've been making this since I was a kid and LOVE it madly; hence the doubling of the recipe that I've written in. (I used to grow a lot of zucchini, what can I say?) This also makes snookum muffins. (Just cook for less time--watching them and testing to see when toothpick stuck in the center comes out clean.)

(3) or 6 cups flour
(1 & 1/2) or 3 cups sugar
(1) or 2 cups wallnuts (optional) I like to make one with one without so people have a choice...
(4& 1/2 tsp) or 9 teaspoons baking powder
(1 tsp) or 2 tsp salt
(4) or 8 eggs
(2/3) or 1 cup & 1/3 vegetable oil
(2) or 4 cups grated zucchini
(2 tsp) or 4 tsp lemon rind (When zesting try to avoid the white part; it's bitter sans flavour.)

1. Preheat oven to 350 degrees. Lightly butter (or oil) and flour (one or) two loaf pans.

2. In a medium bowl-with a fork-mix dry ingredients: flour, sugar, nuts, baking powder & salt.

3. In a medium bowl-with a fork-beat eggs slightly; stir in vegetable oil, zucchini & lemon zest.

4. Stir liquid mixture onto flour mixture just until flour is moistened; spread evenly in pans (oiled and floured or non-stick.)

5. Bake one hour (at 350 degrees.) Cool pans on wire rack for 10 minutes. Serve warm or cold.

1 comment:

Anonymous said...

made some large zuchini's into loaves first tasted it at theOwen Sound Folk Festival good with butter on slices love M.R.G.