Mama Elaine’s Zucchini Bread Recipe

If you’re wondering what to do with the truckload of zucchini that grew like Topsy or Jack’s bean stalk while you were on vacation, here’s a suggestion – Zucchini Bread. It’s perfect for an office snack, great sliced in the kids’ lunches (they get another serving of vegetables without a fuss!), and it’s a tasty toasted bread for the morning with a dollop of cream cheese spread on top.

And oh yes, the neighbors might actually like a loaf or two for the freezer!

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil or applesauce
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Other optional ingredients to add to the above basic recipe:

• Add 1 1/4 cups semi-sweet chocolate chips
• Pecans instead of walnuts
• 1 cup dried cranberries, cranraisins
• 1 cup dried apricots
• 1 cup raisins
• 1 cup chopped prunes
• 1 cup dried blueberries

Directions

Grease and flour two 8 x 4 inch pans.
Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil or applesauce, vanilla, and sugar together in a large bowl.
Add sifted ingredients to the creamed mixture, and beat well.
Stir in zucchini and nuts – and any of the other options until well combined.
Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
Cool in pan on rack for 20 minutes.
Remove bread from pan, and completely cool.
Enjoy!

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