Tempt My Tummy!

This is my first time at joining in 'Tempt My Tummy Tuesdays'. If you're visiting for the first time "hi and welcome, thanks for stopping by."

As most of you know we are growing our own veggies this year and the ones that seem to be producing in abundance right now (still) is the zucchini. So today I thought I'd share the recipe that I use for zucchini bread. I've had this recipe for a couple of years now. It was printed in the 'womens ministry newsletter' at our old church. It's really the only one I've ever used (because before this I'd never even made zucchini bread.) I like the simple 'dry ingredients/wet ingredients, mix together and you get this, concept' . I made this yesterday . . . .

Sift together :
2 cups of flour
1 Tblsp cinnamon
2 tsp baking soda
1 tsp salt
1/4 baking powder

Set those aside, then blend with a mixer 3 eggs until frothy (the recipe doesn't say how long to do this but I've learned from experience that you don't have to do this long, something like 30 seconds will do)

Add:
2 cups of sugar
1 cup of vegetable oil
1 Tblsp of vanilla

beat until thick and yellow (again it doesn't say how long, so just another 30 seconds should do it)

Then add to the egg mixture (stir by hand) 2 cups of raw grated zucchini (unpeeled)
Then stir in sifted dry ingredients.
Fold in 1/2 cup of chopped pecans or walnuts (optional)

Pour in to a greased and floured loaf pan and bake at 350 for 1 1/2 hours.


This is my hubby's favorite! He's away working this week but this freezes well, so I've sliced it up and put it in small ziploc bags. He will be able to take a piece out of the freezer anytime he wants and microwave it for a few seconds, until it comes out warm :-)

At some point this week I will add this recipe to my 'Cooking Den' with more photos.