I’m sure you’re all really sick of my stories about staying home and baking breads when my kids were young,….and sharing these recipes amongst girlfriends……blah, blah, blah.  Okay, so I won’t bore you again.  However, I did think it was comical that when I was looking through my files for this recipe for zucchini bread, from long ago, that I found so many of the same recipe, but all from different people.  I guess I didn’t realize at the time that everyone was giving me the same recipe!  I did remember that a friend of a friend used this recipe, but made it into large muffins.  I guess she was the creative one.  What was the fascination with this recipe?  Was it the fact that we were making something sweet, but yet we were using vegetables?   Did we think this made it healthy?  I think back then we did think this.  If there was a veggie involved, we figured it must have been good for us.   Around the same time that zucchini bread was all the rage, carrot cake appeared as well.  We certainly knew how to fool ourselves.

So now that I know that Dr. Oz wouldn’t recommend this as one of his foods for dieting, I can’t get much satisfaction out of the fact that there is zucchini in this bread, except that it tastes delicious.  I especially love this recipe when made into large muffins.  I use the tin that hold 6 large muffins.  I’m sure it would be wonderful as smaller muffins too, but then I’d have to eat two!   Since I can never decide which I prefer…bread or muffins, I make one loaf and the 6 large muffins.  

Thank you, Mom, Mrs. Tozzi, Bev, Judith and Bonnie for sharing these recipes with me.

If you have a different recipe for Zucchini Bread, I would love it if you would share, too.

RECIPE:   makes 2 loaves or 12 large muffins or 1 loaf and 6 large muffins, or any configuration of your choice

3 eggs

1 cup vegetable oil

2 cups sugar

2 cups grated, unpeeled zucchini

3 tsp. vanilla

3 cups flour

1 tsp baking soda

1/2 tsp. baking powder

1 tsp. salt

3 tsp. cinnamon

1 cup chopped nuts, if desired. I prefer not.

1.  Grease pans of choice, and preheat oven to 325 degrees.

2.  Mix together the eggs, sugar, oil and vanilla.   Add grated zucchini.

3.  Sift all the dry ingredients together and then add.  (I think the sifting really does matter here.  Don’t cheat.)

4.  Combine dry ingredients with the wet, and mix well.

5.  Pour into prepared pans.  Cook approximately 1 hour and 15 minutes. Muffins will take less time.