Aunt Ruth’s Zucchini Bread

Aunt Ruth’s Zucchini Bread

mix:
3 eggs, beaten
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups grated zucchini

add:
3 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon

Mix well and pour into 2 lightly greased and floured bread pans or one 9×13” pan. Bake at 325 for 1 hour. Toothpick test.

Optional frosting:
Heat and stir together 1.5 tablespoons flour and 1/2 cup milk until thick; set aside. Beat together 1/2 cup sugar, 1/2 cup butter, and 1/2 teaspoon vanilla for 4 minutes. Add paste and beat until fluffy.

Zucchini Bread

Zucchini Bread

Makes one 9-inch loaf

1# zucchini- shredded on large box grater, toss with 1/2 tsp salt, place in colander and allow to drain 20 minutes. Then, place in clean dishtowel and squeeze excess moisture out.
2 cups all-purpose flour
1/2 c pecan pieces
1 tsp baking powder
1 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
3/4 c sugar
1/4 c plain yogurt (or sour cream)
2 large eggs, beaten lightly
1 Tbls lemon juice
6 Tbsp. (3/4 stick) butter, melted and cooled

Preheat oven to 375 degrees F. Grease the bottom and sides of a 9×5 loaf pan. In a large bowl, combine flour, nuts, baking soda, baking powder, salt, nutmeg, and cinnamon. In a separate bowl, whisk together sugar, yogurt, eggs, butter, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Pour into loaf pan and bake for 50-60 minutes hour, or until a tester comes out clean.