It seems like just yesterday summer had began. And now it is over. I have an empty list of summer activities. I did not grill, go to the beach or even cook much these past couple of months. Whew, it's over though, huh? I do have a couple of zucchini on the dining room table. Not from my garden, but they are home grown. They are zucchini bread zucchini, so lets get started.
from: The Old Farmer's Almanac, Best Home Baking
makes 2 loaves
Preheat oven to 350 degrees. Prepare 2 8X4 in loaf pans, set aside. Grate 1 medium large zucchini.
2 c sugar
1 c oil
1 T vanilla
Beat until combined.
3 c flour
1 t salt
1 t baking soda
1/4 t baking powder
1 T cinnamon
Sift/whisk together until combined.
2 c shredded zucchini
Stir zucchini into the egg/sugar mixture. Stir in flour mixture until smooth. Divide evenly into the loaf pans. Bake 45 minutes. Let cool in pans 10 minutes, turn out and let cool completely. Let rest overnight before cutting for best texture.
makes 2 loves
This will be my entry for Cookbook Sundays, link opens September 4th!
Recipe rating: It's Ok. (tasty but not special)
As always, thanks for taking a moment to stop by.
I appreciate your time and your wonderful comments!
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garden variety wednesday @ ms enPlace
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