I can’t think of a more appropriate time to post this recipe than now.
This is the first year that I planted zucchini…or rather that the zucchini that I planted are actually rewarding me with its fruit. Did you know that?? Zucchini is actually a fruit? A fruit that is prepared as a vegetable. I thought that was very interesting, because to me, anything green is a vegetable…except watermelon of course.
So this is a quite an old recipe…18 yrs old in fact! As old as my first born and it’s a known fact that I spent the better part of nine months eating this bread. I’d go visit my family out on Long Island and my cousin Dianne would never let me go back home without a loaf, all sliced up and ready to eat on the one hour long trip back home. And by the time I got home, there’d be nothing left but a few crumbs.
So this morning, when I went out to the garden and noticed that some zucchini were ready for picking, I had to use it to make this bread. Also, it’s Dylan’s b’day next week…18 yrs young!! Where has the time gone?? Seems like only yesterday we were so excited at welcoming our newborn. And now it’s almost time to say goodbye as he heads off to a new beginning…the college years.
And it all started with zucchini bread!
It’s a simple recipe and makes two medium sized loaves. Perfect for sharing with friends…your friends will love you for it! Also freezes very well.
3 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 tsp vanilla extract
2 cups peeled and grated zucchini
2 cups sugar
1 cup salad oil
Just mix everything together.
Pour into prepared greased and floured loaf pans.
Bake in preheated oven at 375 for about 45 mins.
In my opinion, the next best thing to cookies and a glass of cold milk is zucchini bread and a glass of cold milk. So satisfying and comforting anytime. Thank you Dianne for sharing this with me…still one of my favourites and not just for the memories!