Zucchini Bread

Every summer my grandma would make loaves of zucchini bread from one monster zucchini. Let me clarify, she would make the BEST EVER zucchini bread from one monster zucchini.

Her zucchini bread was so cinnamony and I am a fan of cinnamon. I would say my favorit part was the crunchy outer top layer followed by a tender- moist center, ending with a full flavor of cinnamon. Simply delicious. The bread was perfect plain, but add a thin layer of cream cheese to a slice and talk about a little slice of heaven.

She was a wonderful lady. I am sad to say she died last year. She was 102 years of age. So in her honor I made six monster loaves, three different recipes, of zucchini bread from one monster zucchini I bought at the local farmers market. Each recipe very good, but her bread will always be the best.

Zucchini Bread
3 eggs (or 1 whole egg, plus whites of two eggs)
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil (or 1T extra virgin olive oil and 1/2 c fuji plain applesauce, homemade)
1 T vallina extract
1 tsp salt
2 cups grated zucchini
2 cups flour (I use 1 c all purpose and 1 cup Hodgson Mill Insta-Bake whole wheat flour)
1 tsp baking soda
1/4 tsp baking powder
1.5 T cinnamon
1 cup walnuts (optional)

Cream eggs, sugar, oil, vanilla, and salt in mixing bowl until light and fluffy. Add zucchini; mix well. Add flour 1 cup at a time, mixing after each addition. Stir in baking soda, powder, cinnamon, and walnuts (optional). Spoon into greased and floured bundt/tube pan or 2 loaf pans.
Bake at 325 F for 1 hr.

If you have left over zucchini, freeze it! Shredded zucchini freezes/thaws wonderfully.

Happy summer!