Make zucchini bread with some of the zucchinis from your garden this summer. You will love it. This is an old family recipe handed down to me on my maternal grandmother's side. We always have an abundance of zucchini and sometimes it is nice to do something different with it than just cooking a zucchini side dish.
You will need:
Your first step will be to wash and dry several zucchini. Cut off both ends and grate them, peel and all into a dish or large measuring cup. Once you have 2 firmly packed cups of grated zucchini, set aside.
In a large bowl, beat the four eggs. Add the sugar and and cream the eggs and sugar together until they are frothy. Add the oil and stir. Combine all of the dry ingredients above in a separate bowl and add to the egg mixture, a small amount at a time, alternating with a small amount of the grated zucchini until all of the flour mixture and all of the zucchini have been added to the egg mixture. Mix well. Add the vanilla and stir. If you will be adding the optional nuts and/or raisins, stir them in now. I find adding golden raisins makes the bread extra delicious and it looks very pretty.
Heat your oven to 350 degrees Fahrenheit. Grease and flour or spray with Baker's Joy two large loaf pans. Pour batter into the loaf pans and place them on a cooking sheet in your oven. Back for 55 minutes or until a toothpick inserted in the middle of each loaf comes out clean.
Let the loaves of bread stand for 10 minutes. Then remove the loaves from the pans and cool on racks.
Make bread with zucchini you have grown yourself. It will be safer, healthier and taste much better than buying them at the store. Plus you will have intense satisfaction at growing something yourself.
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