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.
- 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
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