Since zucchini are plentiful this time of year, how better to use them than in a nut bread. This moist favorite is another one from Linda’s Mother, Erma.
3 eggs beaten
1 cup white sugar
1 cup brown sugar
1 cup butter
2 cups grated zucchini (unpeeled)
2 cups flour
2 tsp. vanilla
¼ tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 cup chopped walnut
Beat eggs – add sugar and butter. Mix zucchini into egg mixture. Add all of the dry ingredients and mix well. Add nuts and vanilla. Divide mixture evenly into 2 loaf pans. Bake at 325°F for approximately 60 minutes, or until toothpick inserted comes out clean.
August 25, 2004
