Zucchini Bread

Zucchini bread is the stuff of my childhood. My mother would make it when there was too much zucchini to consume. She would put the finished loaves in the freezer and they would be brought back out in the fall and winter when the delicious bread with cinnamon and nutmeg aromas would be the perfect dessert. We would add a scoop of vanilla ice cream as an extra treat.

Our backyard zucchini is in full production and then we got more in our FFTY box! In the backyard, it's easy to go out one morning and find that yesterday's petite squash is now the size of a man's arm. These are the ones I like to use to make zucchini bread.

This recipe I found online awhile ago and it seems to run close to what I remember mom making. The author adapted a 1974 Sunset recipe. I omitted the 1 cup of walnuts since I am allergic to them.

Zucchini Bread
Ingredients

• 3 eggs
• 1 cup olive oil
• 2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (I am very liberal on this one)
• 1 cup crushed pineapple (here too since I love pineapple)
• 3 cups flour
• 2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1 cup raisins (optional)

Procedure

• Grate zucchini and place in a colander to drain
• In a large bowl combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg; stir to mix
• Preheat oven to 350 degrees
• In a bowl, beat eggs with a hand mixer until they are a consistent yellow color
• Transfer eggs to Kitchen Aid mixer and add oil, sugar, and vanilla and mix 3-4 minutes until thick and foamy
• Stir in zucchini and pineapple
• Add dry mixture in parts allowing it to absorb before adding more
• Stir in raisins or nuts if you're using them
• Divide batter amongst greased and flour-dusted bread pans
• Bake 45 minutes to an hour or until a wooden toothpick inserted in the middle comes out clean
• Cool in pans for 10 or minutes
• Turn out leaves onto a wire rack and let them cool completely

I wrap them in plastic wrap and then foil for the freezer. As I type, the 45 minute baking time is just about up and the kitchen is filled with a wonderful aroma.