So did you know there is a 'National Zucchini Bread Day'? I didn't either. But I stumbled across news of this random holiday and thought, how ridiculous ...but what a perfect excuse to finally use up the remaining zucchini I had in the freezer from last summer's harvest. ( I always seem to end up with a couple of neglected zucchini the size of baseball bats...which end being grated and frozen...and taking up way too much of our freezer space.)
My favorite zucchini bread recipe is that of my grandmother.
GRANDMA NINA'S ZUCCHINI BREAD
3 eggs 3 c. flour
1 c. vegetable oil 1 tsp. baking soda
2 c. white suger 1 tsp. baking powder
2 c. grated zucchini 1 tsp salt
2 tsp. vanilla 1 tsp cinnamon
1/2 c. nuts (your choice & optional)
+ Preheat oven to 325°
+ Grease and flour two 8"x4" loaf pans (I used 2 3"x6" loaf pans & 12 muffin cups)
+ Beat eggs, oil, sugar, zucchini, and vanilla together
+ Sift dry ingredients together in separate bowl, then add to zucchini mixture
+ Bake at 325° for 1 hour (25 min for muffins, 35 min for 3"x 6" loafs)
Our family isn't fond of nuts in our food, so I always leave them out. This recipe has a crunchy sweet crust, and soft moist interior. Around our house, it disappears quickly.
I whipped up a couple of labels and flags to celebrate as well. Because it's really not a national holiday if there aren't cupcake flags to go along with it. Click on the image below to download a copy.