Julia's Collections

When my mother passed away 20 years ago, my sisters and I had the not-so-fun job of going through her treasures. No one spoke for her recipe collections, so I grabbed them. You see, my mom was a fantastic cook. It seemed a shame to me to have those recipes go unclaimed! Well, here we are, 20 years later; and those recipes have rested in their special place on my closet shelf waiting to be tried . . . .

Tuesday, August 23, 2011

Zucchini Bread

So I heard in Relief Society last Sunday that you can tell how many friends you have by the number of zucchinis you receive. Well, I was sure glad that someone had given me a zucchini. I love any kind of nut bread, but this recipe didn't call for nuts! Of course I had to add them - a few walnuts and pecans. Made a much better recipe out of it. I got three medium-sized loaves from a full recipe. I only baked them about 45 minutes at 375 degrees, which was just right for the smaller pan.



ZUCCHINI BREAD
1 cup oil
2 cups sugar
Beat. Add 3 well beaten eggs
2 cups unpeeled, grated zucchini
Add 3 tsp. vanilla
Add dry ingredients:
3½ cups flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1 tsp. baking powder
1 tsp. nutmeg
Put in loaf pans. Bake about 350-375°F 1 hour or until done.

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