I love this time of year! Harvest season is upon us! Over the next few months, I’ll be sharing some of my favorite harvest recipes. I hope you enjoy them as much as we do!
This Zucchini Bread recipe has become our absolute favorite. It’s from Cook Books from Amish Kitchens: Bread. Years ago, when we were visiting Yoder, a small Amish town in Kansas, I discovered these cookbooks. There 12 in the collection, each one different: Salads, Cookies, Soups, Jams, Candies, Meats, Pies, Casseroles, Cakes, Vegetables, and Desserts. I have them all and I love them all!
Homemade Zucchini Bread
Makes 2 loaves
2 cups sugar
2 cups zucchini, shredded
1 cup cooking oil
2 tsp. vanilla
3 cups flour
1 tsp. salt
1tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
1. In a large mixing bowl, beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla.
2. Gradually add in dry ingredients and spices. Mix well. Stir in nuts and/or raisins.
3. Pour into bread pans which have been greased only on the bottoms. Bake at 325 degrees for 60-80 minutes. Cool 10 minutes. Remove from pans and cool completely.
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