Anticiplate

Every fall when I was younger, my Mother and I would make zucchini bread. She grew zucchinis in her garden, so the ingredients were always on hand. I think the best preparation of this bread is to slice it, toast it, and put extra salted butter on top! Oh yeah, and it tastes nothing like zucchini, so do not use that as an excuse not to try it!

Makes 2 Loaves

Prep time: 15 minutes

Cook time: 1 hour

3 eggs, room temperature

1 c. vegetable oil

2 c. white sugar

3 c. grated zucchini 

2 tsp. pure vanilla extract (don’t use the imitation)

3 c. all purpose flour

3 tsp. ground cinnamon

1 tsp. baking soda

1/4 tsp. baking powder

1 tsp. salt

Preheat oven to 325 degrees. Grease (with vegetable oil) and flour two loaf pans (8 inch).

In a KitchenAid Mixer or large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. 

In a separate bowl, combine the rest of the ingredients and whisk together well. Stir into egg mixture. Do not over mix or your bread will be tough! 

Divide batter between two loaf pans. Cook for 1 hour to 1 hour and 10 minutes. Insert a toothpick in the center of the loaf. When it comes out clean, you are done. 

*You can add 1/2 c. walnuts, chocolate chips, raisins, or anything else you would like to the mixture right before you add it into the loaf pan.