Yummy Zucchini Bread

Even before I liked eating zucchini as a veggie side on my dinner plate, I loved zucchini bread. A few years ago I found a fantastic recipe on Tasty Kitchen that has been a favorite around here - even my picky teenage son eats it! I got a hankering for some today, and thought I'd share the recipe with you!

Here's what you'll need:

3 Eggs (my chickens happily provide these!) 

2 cups sugar (I use raw sugar)

1 cup Wesson Oil

1 tablespoon vanilla (I do just a few drops more than a tablespoon; I should try this with actual vanilla beans sometime!)

2 cups loosely packed, grated zucchini, unpeeled (I use zucchini from my garden and grate very fine)

2 cups flour 

1 tablespoon cinnamon (I usually do about 1 1/4 tsp cinnamon, then just a smidge of nutmeg)

2 teaspoons baking powder

1 teaspoon of salt

1/2 cup chopped walnuts (although I've been known to use pecans too)

First, beat the eggs well. Add in the sugar, oil, and vanilla. Beat until thick and frothy. Stir in the zucchini and mix well. Once that's all nice and combined, sift and add in your other ingredients. 

Pour the batter into two floured loaf pans and bake at 350 degrees for about an hour. The toothpick test will tell you when it's really done. Cool in the pan about 10-15 mins then turn out to a cooling rack until its completely cool. 

I've also been known to eat it still a bit warm, with some French vanilla ice cream. I'm known for a sweet tooth, is what I'm saying!

Here's some shots of this afternoon's yummy bread! Now go make some of your own and enjoy!!