Family Recipe: Zucchini Bread

I received this Zucchini Bread recipe from my Aunt Mary Ann.  We love having fresh garden veggies throughout the summer months.  Once fall hits we start looking for ways to continue cooking with those delicious vegetables that we are storing in our freezer.  It is a perfect fall recipe that has been a family favorite for many years.  Your kitchen will smell amazing and it is a joy to share the bread with friends and neighbors.

Zucchini Bread

3 Eggs

1 cup Oil

2 cups Sugar

Beat together.  Then add:

1 teaspoon Vanilla

2 cups grated Zucchini (if using frozen zucchini drain the excess liquid)

In separate bowl Mix together:

3 cups Flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

Add flour mixture to the liquid mixture. Optional: blend in 1 cup chopped nuts.  Pour into a greased bundt cake pan.  Bake at 325 degrees for 1 hour. Remove from oven, cool and sprinkle with powdered sugar.

The Zucchini Bread recipe brings back the flavors and smells of a fresh garden.  Great bread to bring to a fall gathering.