Zucchini Quick Bread

judging by the state of the recipe card this is a very well loved bread. This is the perfect way to use up zucchini given to you, or the excess you’re garden is producing.

• Zucchini Quick Bread

  3 eggs

  1 1/2 c. Sugar

  1 c. Oil

  2 tsp. Vanilla

  3 c. Flour

  1 tsp. Baking Soda

  1/2 tsp. Baking powder

  1 tsp. Cinnamon

  1 tsp. Salt

  2 c. (heaping) Grated zucchini

  Optional to add 1/2 c. Nuts, dates, or raisins

  Preheat oven to 325°. Beat eggs, sugar, oil, and vanilla. In separate bowl sift together flour, baking soda, powder, cinnamon and salt. Slowly add sifted bowl into wet mixture, add zucchini. Mix until just combined, try not to over mix. Pour into bread pan.

  Bake for approximately 1 hour 15 minutes.
  

We made a point last July to spend the weekend at our Grandma’s house specifically with the purpose of going through her recipes. And believe me it took a whole weekend for that. In her recipe box I found the dirtiest, crispiest old recipe card for this zucchini bread. I instantly knew it needed a permanent place on our site.

That same weekend we took a few hours on Saturday morning to go into Lincoln to the farmers market. The Haymarket downtown had SO much to offer from direct to consumer beef, fresh produce, and even tastings from local breweries. Haymarket Farmer's Market

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