Zucchini Bread

1.jpg

I purposely don't plant zucchini in my garden. They are like
hangers. You invite one in and the next thing you know you
have a whole neighborhood of them. Besides, everyone knows
someone who grows it and needs a dumping ground for their
extra. For me, it is one of our workers that blesses us.

2.jpg

Pre-heat oven to 350.

3.jpg
4.jpg

Peel your zucchini. You don't have to, I just like the texture
better and think it makes a better batter.

5.jpg

Grate your zucchini. Be careful to use a guard when you get
close to the end of your zucchini. No one wants knuckles in their bread.

6.jpg

2 C grated zucchini.

7.jpg

3 eggs. Aren't these cool. They come from Son #2's chickens.

8.jpg

2 C sugar

9.jpg

1 C canola oil (or vegetable oil). Mix these three ingredients
together.

10.jpg
11.jpg

Add and mix 3 t vanilla. 3 t == 1 T

12.jpg

Measure and add 3 C flour, 1 t salt, 1 t soda, 1/4 t baking
powder, 3 t cinnamon. Mix well.

13.jpg

Add the zucchini and mix again.

14.jpg

You can add walnuts.

15.jpg

I chop the walnuts coarsely. If I'm going to eat a nut, I want to
taste it.

16.jpg

Grease 2 loaf pans. I use Pam spray and I hold the pan under
my stove hood. Turn the hood on high while spraying the pan.
That way any extra spray gets sucked right out of the house
instead of somewhere in your kitchen.

17.jpg

I add the walnuts to one pan and leave the other without for
the picky eaters in my family.

Bake about 45 minutes to 1 hour until done. Keep checking to
make sure it doesn't over bake.

18.jpg

Yummy.