| The zucchini are now coming in from our garden. I have sautéed and fried them, but by far our favorite way to eat them is in bread. This bread is so sweet, moist and delicious. I doubled the recipe and froze four loaves. |
| I just used an old fashioned grater for grating the zucchini. Watch your fingers and knuckles, though! |
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| The batter is very thick. |
 Zucchini Bread 2 2/3 cups sugar 2/3 cups shortening 3 cups shredded zucchini (about 2 medium) 2/3 cup water 4 eggs 3 1/3 cups all purpose flour 2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon baking powder 2/3 cup coarsely chopped nuts 2/3 cup raisins (I omitted the nuts and raisins) Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix sugar and shortening. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves and baking powder: stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, 60-70 minutes; cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. |
Recipe from Betty Crocker’s Cookbook
Zuzu and Papa 