Sunday, July 20, 2014

Mom Stefan's Zucchini Bread

My mom was the best cook - she could make anything smell and taste delicious. Zucchini bread was one of my favorites because she made it often when her garden yielded a multitude of zucchini (which was often). This recipe makes two loaves which is perfect for making one to eat now and freezing another to eat later. It freezes well. You can also make a few in mini-loaf size to give away to friends in place of one of the loaves. In any case, it's a favorite family recipe that needs to be handed down to many generations of the Stefan Clan. So without further ado -- here's to you mom!
Nathaniel made this!
3 eggs
1 c. oil
1 1/2 c. sugar
2 tsp. vanilla
2 c. unpeeled and grated (and drained) zucchini (about 3 medium)
2 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
3 tsp. cinnamon
1 tsp. salt
1 c. raisins (I used golden)
1 c. chopped walnuts

Beat eggs slightly in large bowl. Stir in oil, sugar, zucchini and vanilla. Sift dry ingredients together and stir into egg mixture. Stir in raisins and nuts. Put into two (2) well-greased loaf pans. Bake at 375 degrees for 1 hour or until done. Cool in pans 10 minutes and then on a rack until cooled completely. Wrap in plastic and keep in the refrigerator or put into a freezer bag and let all the air out to avoid getting ice crystals on it.

For best flavor, make the day before eating -- delicious with cream cheese!

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