This is our favorite recipe for zucchini bread. It comes from a “friend mother” in the town where I grew up. We use it often, so it’s often out of the recipe box, and then it gets lost. It’s been lost for 3 months, actually, and I just found it in my recipe file for dips… My 9yo actually craves this bread!

So, I’m posting it so it will be here for when I lose it again! Thanks for the brilliant suggestion, CarrieJoy!

Ruth’s Zucchini Bread

3 eggs

1 ½ C sugar

1 C veggie oil

1 T vanilla extract

2 C coarsely grated zucchini

2 C flour

1 t salt

1 T cinnamon

¼ t baking powder

2 t baking soda

1 C walnuts

Beat eggs ‘til frothy, add sugar, oil and vanilla. Fold in zucchini.

In a separate bowl, put dry ingredients; combine.

Makes 2 or 3 loaves.

Bake in a greased pan at 350 for 1 hour.

Our adjustments:

reduce sugar to 1 or even ¾ C
reduce oil to ¾ C or replace some of it with yoghurt
replace 1 C flour with 1 C wwpastry flour

(and we always add 1 C chocolate chips)

Bake muffins for 20 minutes and mini muffins for 10-12 minutes.