In my last post I mentioned bringing Auntie Lou along to share a recipe. I am happy to say she has agreed to join us! Welcome Auntie Lou!
Auntie Lou: Well, thank you sweetheart. I've never done this sort of thing before you know.
Me: That's all right Auntie Lou! We are happy to have you and are so very excited for you to share the Apple Oatmeal Ginger Snap recipe you've been working on!
Auntie Lou: Oh, I won't be sharing that recipe today. It's not ready yet and it's too hot to be fussing with it right now. Let's make something else.
Me: That's all right! Anything you share will be amazing. Did you have something in mind? I'm hoping it will fit into our fall theme.
Auntie Lou: Well, I don't know too much about that, but I do know that I always have way too many zucchini's in my garden by the time fall rolls around. Let's do something with those.
Me: I'm all ears. Auntie Lou, the floor is all yours!
Auntie Lou: Today we are going to make Zucchini Bread. I confess, it's one of my favorites. Besides, it puts all those pesky zucchini's to use and the bread freezes very well. So, I always make a lot and save it for those days when I have a sweet tooth, but just don't feel like making anything.
Auntie Lou's Zucchini Bread:
3 eggs slightly beaten
1 cup oil
2 cups sugar
3 tsp vanilla
2 cups finely grated raw zucchini
3 cups All Purpose flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp baking powder
Optional: nuts & raisins (I use a couple handfuls of chopped walnuts)
Pre-heat the oven to 350 F.
Grease 2 loaf pans, do not use flour in the bread pans.
Mix the eggs, and sugar, together in a mixing bowl, slowly drizzle in the oil and vanilla. Use the low setting on your mixer or you will have a big 'ol mess on your hands.
In a separate bowl mix the flour, baking soda, salt, cinnamon and baking powder together.
Gradually add the flour mixture to the wet, until combined.
Add the zucchini and nuts in last making sure they are evenly coated and distributed through out the mixture.
Divide evenly between the 2 loaf pans.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Cool completely if freezing.
That's about it.
Me: Thank you so much, Auntie Lou for stopping by and sharing your recipe. I am going to make a batch myself soon and will show you pictures of the results.
Auntie Lou: This was fun, thank you for inviting me. I'll work on those cookies and try to have the recipe ready for you soon. Enjoy!