It seems like just yesterday summer had begun. And now it is over. I still have a full list of summer activities. I did not grill, did not 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, so let's get started.
|Zucchini Bread, from The Old Farmer's Almanac Cookbook.|
from: The Old Farmer's Almanac, Best Home Baking
2 c sugar
1 c oil
1 T vanilla
In a large bowl, beat eggs, sugar, oil, and vanilla until combined. Set aside.
3 c flour
1 t salt
1 t baking soda
1/4 t baking powder
1 T cinnamon
In a medium sized bowl, sift/whisk together the flour, salt, soda, baking powder, and cinnamon until combined. Set aside.
1 Medium-large zucchini, grated to equal 2 c shredded zucchini.
Combine shredded zucchini with the egg/sugar mixture.
Stir in flour mixture until smooth.
Divide evenly into the two prepared 8X4 inch loaf pans.
Bake 45 minutes or until done in your oven.
Let cool in pans 10 minutes, turn out and let cool completely.
Wrap and store overnight before cutting for best texture.
makes 2 loves.
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