Zucchini Bread

Zucchini Bread 2

Years ago my college roommate sent me a cookbook created by the members of her mother’s church.  I really had no idea how valuable this cookbook was.  Of course I was thrilled, at this point in my life I was trying to build my library of cookbooks – and branch out from the Moosewood Cookbook and Fanny Farmer.  I realized later on in life that these types cookbooks are like a treasure hunt.  Many people send in their best recipes – you just have to find them.  Well, I found one in this cookbook that I have been making for over 15 years – Zucchini Bread.  Every person that tries this bread is a fan.  I love this recipe because it makes two breads, one to eat immediately, and one to freeze for later.  For best freezer results, cool completely, wrap in plastic wrap first, then in foil.

This recipe comes from Dorothy Cochran published in the Shared Blessings cookbook.

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups zucchini, skins on and shredded
  • 1 T vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 2 tsp cinnamon

Preparation

Beat eggs until foamy.  Add sugar, oil, zucchini and vanilla.  Beat well.  Add dry ingredients.  Pour into 2 greased and floured loaf pans.  Bake at 350 degrees for 45-60 minutes, or until toothpick comes out clean.

For a printer friendly version of this recipe, click here:  Zucchini Bread

Zucchini Bread 1

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7 thoughts on “Zucchini Bread

  1. Hi Dawn, It was fun reading your recipe and knowing that the Shared Blessing Cookbook is still being used. It is one of my favorites also. The recipe writer was a good friend of mine so that made it doubly fun to read. I love your Blog and the recipes are wonderful. Best wishes to you and your family, Jean Ann Lynch

  2. Hi Dawn! I just discovered your blog and am quite excited about a fun, new diversion from the Food Network (not that I dislike it but your site already has me licking my chops.;) I was planning on serving zucchini bread at an upcoming bridal shower (among other brunch fare), and I think I’ll go ahead and do yours. Thanks for providing the source. I like knowing the story behind the ingredients. There’s something special about cooking a (good) recipe that’s been passed down through generations of cooks.

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