I do NOT claim to be a food blogger, by any means. I don’t take fancy staged photos or spend a lot of time narrating how I do things. With that being said, I thought, hey! I love to cook and I should share recipes that I use. I don’t come up with my own, though a lot of my recipes are from family.
I admit, I don’t like fancy foods. I don’t fix them. I like country and simple (even though I’m a city girl now). So, here’s a very simple version of Zucchini Bread. It’s a great summertime food, as zucchini is always in supply around this time. I found this recipe on AllRecipes.com, because if I want to make something, their recipes are the best. If the main recipe isn’t good, usually the reviewers have figured it out already, so you’re sure to get it right the first time. Here is my version:
This recipe makes 2 loaves, though I typically double it to make 4. You can just times everything below by 2.
3 c. Flour
1 tsp. Baking soda
1 tsp. Salt
1 tsp. Baking powder
1 tbsp. Cinnamon
1 c. Oil
1 tbsp. Vanilla
2 1/4 c. Sugar
2 c. grated zucchini undrained
1 c. Walnuts (Optional)
Heat your oven to 350 degrees.
You’re going to need a BIG bowl and a few bread pans, though you could make muffins if you’d like.
First, combine flour, salt, baking powder, soda, and cinnamon together in a bowl.
Second, beat eggs, oil, vanilla, and sugar together in your BIG bowl.
Add dry ingredients to the liquid mixture, and stir together well. I do it by hand.
Next, stir in the zucchini and nuts until everything is well mixed.
Pour batter into prepared pans. (I foil mine for easier clean up)
Bake for 45-55 minutes.
Breads are tricky. You have to watch them closely because if you fill your pans too full, they take longer to cook.
To store, I wrap mine in plastic, then foil. My grandma always told me it helps keep the moisture in. I will freeze two of mine, and the others will be sliced and served with butter. LOTS of butter.
I hope you all try it. Let me know how it turns out if you do!