In the Kitchen: Zucchini Bread

The other day I found myself with too many zucchinis and decided to give my Grandma a call for her zucchini bread recipe.

My grandparents have had a garden in their backyard for as long as I can remember. We spent hours podding peas when we would visit during the summer. So as you can imagine, her zucchini bread is made with fresh, organic zucchini.
Although my zucchini bread may never achieve the same medal Grammy's does, it was a major hit with my friends in Oregon.

2 c. grated zucchini
1 c. sugar
1 c. brown sugar
1 c. oil (Grandma uses Crisco, I would like to try with coconut, but haven't yet)
3 eggs
1 T vanilla
3 c. of flour
1 t. baking soda
1 t. cinnamon (I use more)
1/4 t. baking powder
3/4 t. nutmeg

1. Preheat your over to 350.
2. In a large bowl, mix the zucchini, sugars, oil and eggs together until smooth and blended.
3. Add the vanilla.
4. Mix the remaining dry ingredients together in a separate bowl.
5. Slowly add the dry ingredients to the wet ingredients and mix until smooth.
6. Pour the batter into 2 parchment lined or greased loaf pans.
7. bake for about an hour or until a knife inserted in the center comes out clean.

S. Roderick

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