Grandma's Zucchini Bread

If you haven't already figured it out, I am being overrun by zucchini currently and am trying to make great use of it! I hate wasting beautiful produce from the garden. When I was first married I had a couple of zucchini that a neighbor had given me and I wasn't sure what to do with it, so I called my Grandma Kay. Grandma has always been an amazing cook and boy, could she ever bake some good zucchini bread. I got 2 recipes from Grandma that day and have kept them in my 'special' cookbook since. One of those recipes is this one for Zucchini Bread. It makes two large loaves, but I also like to use the small aluminum tins and make them, wrap them in plastic wrap, then tin foil and freeze them. They keep really well in the freezer... This is by far my favorite zucchini bread recipe and I have tried many... I hope you enjoy Grandma's Zucchini Bread!

Before you start baking, remember to go here to enter to win a fabulous cast iron bread pan like the one I baked my bread in! The drawing will be this Friday! You do not want to miss out on this one!

Grandma's Zucchini Bread

from Grandma Kay

printable recipe

Preheat oven to 350 degrees and grease 2 large loaf pans.

Cream:

3 eggs

2 cups sugar

1 cup vegetable oil

Add:

2 cups zucchini, shredded

1 cup nuts, chopped

3 tsp vanilla

Sift together and add to previous mixture:

3 cups all-purpose flour

1 tsp salt

1 tsp soda

3 tsp cinnamon

1/2 tsp baking powder

1/2 tsp cloves

1/2 tsp nutmeg

Divide between two loaf pans and bake in preheated oven for 45-55 minutes or until top bounces back when you touch it.

Let cool in pan on a wire rack for 5 minutes, then run around edge with knife to ensure loaf is loosened then remove it from the pan. Cool completely. Enjoy!

Happy Cooking!

Teauna