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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe has been handed down in the family from mother to daughter for at least 4 generations that I know of. It makes a very moist bread or muffins and my grandmother used to substitute real butter for the oil to make cookies from the same recipe. I put hazelnuts in them sometimes when our tree cooperates and the squirrels don't get them but you could use walnuts, too. You can vary the taste by adding allspice and/or nutmeg if you like. I've tried both ways and it's always yummy. Sprinkle powdered or colored granulated sugar on top for special occasions. I'm making one today for my grandson's birthday tomorrow. My mother is diabetic so I often substitute Splenda for the sugar. Ingredients:
3 eggs |
1 cup oil (shortening or butter if making cookies) |
2 cups sugar |
2 cups zucchini, grated |
3 cups flour |
1 teaspoon salt |
3 teaspoons cinnamon |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1 teaspoon vanilla |
Directions:
1. preheat oven to 325 degrees.
2. grate zucchini.
3. add eggs, oil, sugar, and spices in large mixing bowl and mix well.
4. blend grated zucchini in by hand with a spoon.
5. blend in flour in 1/2 cup increments until well mixed.
6. pour into pre-greased loaf pan till about 2/3 full (do not overfill).
7. test doneness around 60 minutes.
8. cool on baking rack before turning out.
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