July 24, 2007

Zucchini Bread - a vintage 'grandmother' recipe

'Another zucchini recipe?' Ahhh, you scoff now but within a couple weeks when you have zucchini coming out your ears you will be desperate for every good zucchini recipe you can get your hands on! 

Remember that quick breads such as this and banana, pumpkin, etc. all freeze remarkably well. Cool completely, wrap in plastic wrap and then foil. Freeze for months and when it's allowed to thaw it will be just as fresh as the day you baked it, only with a better texture! 


Zucchini Bread 

3 eggs 

2 C. sugar 

1 C. oil 

1 tsp. vanilla 

8 oz. cream cheese 

2 C. flour 

1 tsp. soda 

1 tsp. baking powder 

1 tsp. cinnamon 

1 tsp. salt 

1/2 tsp. nutmeg 

2 C. chopped walnuts 

2 C. shredded zucchini 


Heat oven to 350. Grease and flour two 9x5 pans. In large bowl beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese. In a large bowl, whisk flour, baking soda, baking powder, cinnamon, salt and nutmeg. Gradually beat into the egg mixture. Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans. 

Bake at 350 for 1 hour or until a tester inserted in the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans and allow to cool completely.






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