Simple Solutions to zucchini is mom’s garden recipe zucchini bread.
This time of year my mom is baking and canning a lot of those garden favorites. Last weekend it was Zucchini Bread. To honor that awesome bread and awesome mom we are posting Sue’s Zucchini Bread. (mom). Thanks mom for sharing your love through cooking.
Zucchini is a versatile vegetable that can be used in everthing from breads, soups, chips or salad, highlighting a sweet or savory taste.
Zucchini is a low calorie vegetable but who can resist a nice cream cheese frosting for your sweet tooth or a pad of butter if made as a comfort bread.
Mom has a variety of bread recipes that she uses, some has nuts, raisins or just plain. It all depends on what she has in the pantry, and she knows this time of year this is the first of many that are made during the fall season.
These days mom can be up and down with her health so she is always looking for items that she can batch cook and freeze. My sister and I are out of state so our bread goes into the freezer until our next visit. The other loaves if not eaten hot out of the oven are shared with family, visitors or at church functions.
As we mentioned in previous posts mom shares her love by cooking and we share our love by giving you simple solutions to everyday problems.
- 3 cups shredded zucchini
- 1 2/3 cup sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla
- 4 eggs
- 3 cups flour all purpose
- 2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking power
Heat oven to 350. Grease loaf pans with cooking spray. 2(8×4 loaf pans)
In large bowel mix zucchini, sugar, oil, vanilla and egg until well mixed.
Add remaining ingredients.
Mix well and divide batter into (2) loafs.
Bake loaves for 50 to 60 minutes or test toothpick inserted in center comes out clean
Cool in pans on cooling rack for 10 minutes
Loosen sides of loaves from pan and turn upside down.
Completely cool before cutting about 2 hours.