My family is fortunate to have some of the best home cooks. Many in my family still plant, grow, and harvest their own fruits and vegetables from their amazing gardens each year. With every stir of the spoon or chop of the knife, love is abundant in our cooking.
A few in my family have even ventured out and are successful bakery owners/entrepreneurs. This recipe was passed down to me by my mother from her mother Doe Tooley. It brings me joy to sift through my recipe cards and find hand-written recipes. This is one of my favorites this time of year using frozen zucchini that were harvested from the summer.
With this zucchini bread on hand, breakfast and after school snacks are taken care of. And as far as baking goes, it really doesn’t get easier than this. And hello, there’s vegetables in this, so it’s healthy to boot!
Zucchini Bread
INGREDIENTS
3 eggs
1 cup oil
2 tsp vanilla
2 cups sugar
2 cups grated zucchini, squeeze out excess moisture
2 cups flour
1 ½ tsp baking soda
2 ½ tsp cinnamon
½ cups walnuts
DIRECTIONS
Combine all ingredients and pour into loaf pans or a Bundt pan. Bake at 350 degrees for 1 hour.
Enjoy!
Originally published September 2022.
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