Zucchini Bread

Meme' (my Momma) is the bread making Queen! There is nothing better than a slice of zucchini bread fresh from the oven with a light layer of real butter melting on its hot surface. In the fall she supplies us with plenty of pumpkin bread and cran-raisins; in the spring she gets on a banana bread kick and summer finds her whipping up the zucchini bread with fresh picked zucchini from the garden. When she gets on a roll, I'm thankful this can be wrapped well and frozen for enjoyment later!

 

**Updated with pictures 6-12-22

Preheat oven to 325 degrees. 

MIX: (Part 1)

• 1 cup oil
• 2 cups sugar
• 3 eggs
• 2 tsp. vanilla
• 2 c. grated zucchini

ADD TO WET INGREDIENTS:

• 1 tsp. baking powder
• 1 tsp. salt
• 3 tsp. cinnamon
• 1 cup chopped nuts
• 3 cups self-rising flour
  

Add the flour after all other ingredients have been mixed in well.

 Add one cup of flour to the bowl at a time to make blending easier.

Pour batter into 2 greased loaf pans. 

Bake for 1-1/2 hours or until done.  Let cool for 10 minutes, remove to cooling rack.

I recommend eating while warm with a little bit of real butter.

Optional: Once completely cool, you can wrap in plastic wrap and aluminum foil and freeze.