Harvest Time ~ Zucchini Bread

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

3 eggs
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.


*You are welcome to link back to my blog, but please do not use my words without written permission. All photos on this blog are the property of Prairie Gulch Farm.*

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