Source: Internet Circ: 1950’s.
This bread recipe is something you dig up when you’re usually overflowing with zucchini from your summer garden. It’s usually around the time of Fall. So, like myself, I was doing a search on zucchini bread. Of course, there are plenty of recipes, and all are very similar. I just found one that was the recipe of someone’s grandmother, and I was impressed. I hope you enjoy it!
|3 eggs||1 tsp. Cinnamon|
|2 Cup sugar||1 tsp. Baking Soda|
|1 Cup oil / or 2 sticks melted butter||¼ tsp. Baking Powder|
|1 tea spoon vanilla||1 tsp. salt|
|2 Cups shredded zucchini||½ C. nuts (walnuts, pecans, hazel-whichever you like best)|
|2 Cups flour|
Mix together eggs and sugar until creamy and frothy. Add melted butter or oil. Add in your vanilla and cinnamon. Begin to add the flour, and rest of the ingredients. Stir together and mix well with a wooden spoon or spatula.
Preheat oven to 200°C. In a buttered loaf pan, pour in the batter, cook for about 45-55 min.