Summer Fun

Here's to a wonderful weekend full of crazy Summer fun.  

My family and I are big on the Olympics.  It was something I grew up watching and looking forward to whenever they came on, and now I share that with my husband.  For two weeks, each night, we are glued to the TV, following the events of the day.  

My mother is having an Opening Ceremonies get together to celebrate the start of the Olympics tonight, and I have to say, I'm excited for it.  We are all supposed to bring something from a different country to celebrate.  I am overrun by Zucchini and so I'm making Zucchini Bread.  Which is kind of cheating because, let's face it, it's not really from another country (I actually did the research,) but it's what I got  and it is freakin' amazing if I do say so myself, so it's what I'm bringing.

Now, I know there are many of you with too much Zucchini and not enough things to do with it. So, I thought I might share my Zuccini Bread recipe with you today. SO goood!

Hope everyone enjoys their weekend.  GO USA!!!


  • 3 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 cups flour
  • 2 cups zucchini, grated
  • 1 cup nuts, chopped (I use walnuts, but any are fine)
  1. Preheat oven to 350 degrees. Lightly grease and flour bread pans. This recipe will make 6 small loaves, or 2 large loaves, or a combination of the two.
  2. Beat eggs in large bowl, until foamy.
  3. Add sugar, oil and vanilla, mix well.
  4. Add cinnamon, salt, soda, and baking powder. Mix well.
  5. Add the flour and zucchini alternately, mixing well after each addition.
  6. Fold in nuts
  7. Bake for about 30-40 minutes for mini loaves, increase time, depending on the size of your loaf.

If you freeze the zucchini, just defrost and include all the liquid in your recipe as well.


1 comment:

Mary said...

I want to try your recipe. The last time I made zucchini bread, I didn't care for it much.

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