Zucchini Bread

A great way to use summer zucchini!

This is a popular quick bread, especially in the US! It's made with shredded zucchini and a number of other ingredients that make it a sweet, moist, flavorful bread!

I've seen so many variations out there for Zucchini Bread, but this old standard has always been the one I use and is one of the best I've ever tasted. It's classic zucchini bread and the one my family and friends request most. Although, I recently saw one with a cream cheese swirl running through the middle...I may have to try that soon! LOL!

Ingredients:

1 cup shortening

2 cups sugar

3 eggs

3 tsp. vanilla

2 cups grated zucchini with skin, (medium grate) 

3 cups flour minus 3 Tbsp.

1 tsp. salt

1/4 tsp. baking powder

1 tsp. baking soda

3 tsp. cinnamon

1/2 cup chopped walnuts (optional)

Preheat oven to 350'F. Grease tube or Bundt pan.

Sift dry ingredients together; set aside.

Cream shortening, add sugar, eggs and vanilla; mix well. Add zucchini and mix.  

Add zucchini and mix; add sifted dry ingredients and mix until blended. Stir in nuts, if desired.

Baked in greased tube or Bundt pan (or two loaf pans) for 55-60 minutes.

A Tip from Grammy:

-Add dried currants or chocolate chips...delicious!

-Make in miniature bread pans and gift your friends and neighbors.

-Use a food processor or box grate to prepare zucchini (you don't have to wring out the liquid)

Be encouraged!

Don't copy the behavior and customs of the world, but let God transform you into a new person.  -Romans 12:2