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I love fall.
The color change.
The leaves falling.
The smell of wood burning in the stoves.
And the smells coming from the kitchen.
Today I want to share with you a yummy recipe.
Zucchini Bread.
If you are like me and have an excess of zucchini or you can’t find any jars to can with because of the ‘situation’, we will just freeze it and/or make bread with it!
My mom was making this when I was a little girl.
She had a big garden and would make this bread and the best relish with zucchini. You can check the recipe for relish here.
I think the reason I like it so much is it is sweet, not overly sweet, and you can’t taste the zucchini.
I have a confession to make.
Just between you and me, I do not like zucchini.
I don’t even care for it cooked in dishes.
But I love it in zucchini bread and zucchini relish.
Weird, I know.
Here is the recipe.
Moist and Delicious Zucchini Bread
Materials
- 3 Eggs
- 1 cup Oil Vegetable
- 2 cups Sugar
- 2 cups Zucchini Fresh or Frozen
- 1 8 1/2 oz. Crushed Pineapple Drained
- 3 tsp. Vanilla
- 3 cups Flour All Purpose
- 1/4 tsp. Baking Powder
- 1 tsp. Salt
- 1 tsp. Soda
- 1 tsp. Nutmeg
- 3 tsp. Cinnamon
- 1 cup Walnuts Chopped
Instructions
- Start by greasing and flouring two bread pans.
- Mix together the first 6 ingredients.
- Set aside.
- Sift together the next 6 dry ingredients into another bowl.
- Pour batter equally in two loaf pans.
- Bake at 325 degrees for 1 hour.
*Some of the links in this post are affiliate links. As an Amazon Affiliate, I earn a commission from qualifying purchases. This means that if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.*