Zucchini Bread

During this time of year, avid gardeners like Dorthy, my mother-in-law, find themselves with an excess of zucchini. Of the many preparations for this summer squash, her zucchini bread is my favorite. It’s moist and flavorful with a wonderful crust that speaks of home.
This recipe is very easy to prepare. If you have alot of zucchini, make an extra batch and freeze it. This bread keeps very well in the freezer for up to a month as long as you double-wrap it in plastic wrap. Her original recipe calls for 2 cups of sugar. I have reduced this to 1 1/4 cups, since I always add chocolate chips that add an extra amount of sweet to the bread. Chocolate chips are optional in this recipe, but it’s an absolute requirement in our family!
Dorthy’s Zucchini Bread
(High Altitude Version – 5000ft)
3 large eggs
1 cup oil
2 cups grated zucchini
1 1/4 cups sugar
3 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
1 cup of chocolate chips (optional)
1. Preheat oven to 350 degrees. Grease and flour a large loaf pan. In a large mixing bowl, blend flour, salt, soda, baking powder and cinnamon and set aside.
2. Beat eggs until light and foamy. Add oil, zucchini, sugar and vanilla and beat until fully incorporated. Add the flour mixture, one cup at a time and mix until blended. Fold in optional chocolate chips.
3. Pour batter into greased and floured loaf pan and bake for 50 minutes.
Makes 1 loaf of zucchini bread.

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