Zucchini Bread

For those of you with green thumbs, and over abundance in your garden, wanting something to do with all that zucchini that is growing like weeds...this recipe is for you.

I, however, have a black thumb and kill everything I try to grow save children and a larger waistline. I have to buy my zucchini from Aldi. Thankfully, it is so reasonable! A few weeks ago I got 3 good sized zucs for $1.39!!! WHAT? Okay, not as good as free - but easier than me trying to garden (and far less amusing to the outsider!) And they were fine specimens too, large and quite weighty! I still have one left after making this treat!

Also, there is no picture because it did not last long enough to be photographed. I briefly considered taking a picture of the mangled aluminum foil with crumbs abounding, but figured that would be cruel. :)

I hope that you enjoy.


Zucchini Bread

3 Golden Hen Eggs (.25)
1 Cup Vegetable Oil (.40)
2 Cups Baker's Corner Sugar (.20)
2 Cups Grated Zucchini, drained well (about 2 med-large) (.93)
1 Tsp Vanilla (.10)
1/2 Tsp Sebree Salt (.02)
3 Cups Grandma's Best Flour (.50)
1/2 Tsp Bakers Corner Baking Powder (.02)
1 Tsp. Baker's Corner Baking Soda (.01)
3/4 Teaspoon Spice Market Ground Nutmeg (.01)
1 Tbs. Spice Market Ground Cinnamon (.02)

Preheat oven to 350 degrees.

Mix eggs, oil, sugar, zucchini and vanilla together well in a very large bowl.

Sift together salt, flour, baking powder, baking soda, nutmeg and cinnamon.

Mix dry ingredients into wet ingredients. Stir well, but do not overmix.

Pour into two 8 X 5 (or 9X5) loaf pans. Sprinkle the top with a light coating of sugar, if desired (this makes for a crispy top crust!) Bake for 45-55 minutes - or until top springs back. Let cool completely before removing and slicing (this will be tough I realize!)

The cost is $1.23/loaf - and that means about .12 a slice! Tasty, inexpensive treat! :)