Mama's Zucchini Bread

Every summer we get an abundance of zucchini from my parents & my in-laws garden! There is only so much zucchini you can eat with dinner each night, so why not make some zucchini bread! This is my 2nd favorite bread (pumpkin is my favorite!) Yesterday, we made some zucchini bread to use up all the zucchini that was given to us before we leave for Tahoe. 

This recipe is from Mama, who was my Grammy's mom. This recipe dates back to the early 1900's!

Here is what you need:
3 eggs
1 cup vegetable oil
2 cups white sugar
4 cups grated zucchini (about 2 medium zucchini)
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional)
(Kevin is allergic to walnuts, so I never add them!)

Step 1: Grate 4 cups of zucchini

Step 2: In a bowl, beat eggs until light and frothy, then mix in oil and sugar.
Step 3: Stir in zucchini and vanilla
Step 4: In a new bowl, combine flour, cinnamon, soda, baking powder, salt (and nuts).
Step 5: Stir into the egg/zucchini mixture.
Step 6: Divide batter into two greased & floured 8x4 inch loaf pans. (I use Pam baking spray with flour.)
Step 7: Bake for 55 -60 minutes at 325 degrees.
Step 8: Enjoy!
Tip:
We are lucky because we get home grown zucchini from both of our parents all summer long! Whenever I make zucchini bread, I grate more zucchini than I need & then I freeze it in a ziplock bag in 2 cup quantities. (Right now I have 8 (2 cup) bags of grated zucchini in my freezer) This way, I can make zucchini bread (or muffins) all year long! The grated zucchini will stay good in the freezer for up to a year!

This bread is so yummy & moist with a slightly crunchy top.
I made it yesterday & we have already eaten an entire loaf!