Zucchini Bread-Recipe

I’m thankful for spellcheck in posts like this because whoever decided zucchini was spelled with two c’s, one h and one n rather than one k, a couple of e’s and few n’s must have had some revenge he or she wanted to take out on someone.

Zoo-Kee-Nee. Phonetic spelling is best.

I’ve posted recipes before from one of my favorite cookbooks, simply titled: The Amish Cookbook.  This book has 416 pages worth of recipes from Amish cooks all over the country. Some of the directions are simple: “Bake for an hour” (like the picture below) but each one I’ve tried and tested for the last 12ish years has been worth the calories.

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This one, Zucchini Bread, makes a great tasting loaf or multiple great tasting muffins. You can throw some add-ins into it-chocolate chips, butterscotch chips, nuts, cranberries, whatever you like. Since Zoo-Kee-Nee is plentiful this time of year, and can be found in almost every farmer’s market, grocery store and garden it’s a great way practice seasonal baking.

Here goes:

Ingredients: 

1 cup sugar

2 eggs

1/2 t. salt

1/2 t. baking soda

1 cup unpeeled zucchini, grated (I prefer 1 1/2 cups zucchini, it makes for a more moist bread)

1 3/4 cup flour

1/2 cup salad oil

1 t. lemon peel (I don’t use this)

2 tsp. baking powder

1/8 tsp. ground ginger

1/8 tsp ground nutmeg

1/2 cup add-ins (chocolate chips, nuts, etc.)

To do: Preheat oven to 375 degrees F. Mix all ingredients in one bowl until batter is smooth, pour into greased bread pan or lined cupcake pans and bake for about 45 minutes or until inserted knife comes out clean.

 

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Tonight’s sunset…enjoy!

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