I love that time of year when gardens overflow with vegetables. Maybe you have your own plot in the backyard or perhaps you’re lucky enough to be neighbors or friends with those who want to spread the love. It’s nice to see that some things never change. The grocery bags laid ever so carefully by the doorstep and filled with tomatoes, zucchini that I remember as a child are still being shared today.
These are not your average store-bought zucchinis. They are the size of small children. See what I mean?! My first thought when I saw them was, ‘I never knew they could get that big!’ The sexual innuendos on this abound! Thank you Deb and Martin!
This recipe for zucchini bread will also bring back fond memories if Mom or Grandma made it for you as a kid and it’s a great way to use it up. My oldest daughter has requested I make this over banana bread or even cinnamon rolls! It’s always a proud mom moment whenever you can sneak some veggies in under their nose. I was mentally pumping my fist in the air while she gobbled one slice and then another. 🙂
Moms' Zucchini Bread
- 2 cups granulated sugar
- 1 cup canola oil
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp grated lemon peel
- 1 tsp ground cinnamon
- 1/4 tsp baking powder
- 2 cups shredded zucchini
- Preheat oven to 350 degrees. Grease two 8×4 inch loaf pans.
- In a bowl combine sugar, eggs, vanilla and oil until blended. In a separate bowl combine flour, salt, baking soda, lemon peel, cinnamon and baking powder.
- Combine wet ingredients with dry. Fold in shredded zucchini.
- Divide batter evenly between two loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before slicing. Enjoy!