Happy September 1st! I’m starting to want fall weather (and rain!), but sadly I think its a ways off here in Southern California. At least I can make it smell like fall in the house?? I had to bake this bread this morning because I had a few zucchinis that needed to be used. Zucchini makes me think of late summer/early fall because they grow fantastically in the Pacific Northwest and this is the time of year the you find the massive squashes in your garden that you neglected all summer long. The good news is if you have this situation, you just bust our our food processor and grate it all and freeze it for winter!
If I had to pick a vegetable to eat for the rest of my life it would be zucchini. Because you can do so much with it! Zoodles (zucchini noodles made with a spiral slicer), zucchini pizza crust, grilled or roasted, an so on. Just take a look at my Pinterest board for dinner inspiration, its mostly zucchini recipes.
The zucchini recipe I’m sharing today is one from my Great-aunt Ernestine (Aunt Ernie). She passed away earlier this year so I thought as a way to pay tribute to her I’d share her zucchini bread recipe. I called her the “how-do lady” when I was a kid because she always seemed so proper to me. Probably because she had been a teacher. She was an avid scrabble player and participated in water aerobics well into her 80’s. She was a very active woman. I hope to be half as active as her when I’m that age.
So without further ado, here is her really easy and quick zucchini bread recipe!
Grease your pans or line a muffin pan.
Gather your ingredients.
Grate the zucchini. I’m old school, I use a cheese grater. If you’re fancy enough to own a food processor, go for it.
Mix your wet ingredients (looks tasty right?)
Divide your batter into two. If you have two bread pans you can make two loaves, however I have just the one pan so I poured the other half of the batter into muffins. Also, if you choose to go the muffin route, it doesn’t take the full hour to bake the muffins, just 25 minutes will do.
Perfect grab and go snack sized muffins!
I may have needed to sample one…
- 3 eggs
- 1 C. oil (or substitute apple sauce)
- 2 C. Sugar
- 1 tsp. Canilla
- 1 tsp. salt
- 2 C. grated zucchini
- 3 C. flour
- 1¼ tsp. baking soda
- ½ tsp. baking powder
- dash of cinnamon
- Pre-heat oven to 350* and grease pans
- In a large bowl mix eggs, oil, sugar, vanilla, salt and zucchini.
- In a separate bowl mix flour, baking soda, baking powder and cinnamon.
- Combine dry mixture with wet mixture.
- Pour into pans and bake for one hour.
- Note: I don't have two bread pans so I substituted the second pan for muffin pan, makes 12 muffins and 1 loaf of bread. Bake the muffins for only 25 minutes instead of the full hour.