moms zucchini bread

I love late summer and the abundance of zucchini. The price is cheap in the grocery store and neighbors with gardens are normally all too happy to donate some to you. I once read in a book that said summer is the only time you lock your doors in a small town because you don’t want anyone to drop off any more zucchini. While I don’t know if this is true or not, when I think about it, I get a smile on my face. I don’t think I would be turning any zucchini down.

I have been experimenting with my zucchini bread and muffins and have been very pleased. I have even come up with a great gluten free version which I will be sharing soon. I did however want to share my mom’s zucchini bread with you because it is soooooo yummy. So for all those readers who don’t have to be gluten free, this one is for you. If you need a gluten free version, stay tuned.

Mom’s Zucchini Bread

3 eggs
1 cup vegetable oil
2 cups sugar
3 cups grated zucchini
3 teaspoons vanilla
3 cups flour
3 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

Beat eggs until foamy, add oil, sugar, zucchini and vanilla; mix well. Sift dry ingredients together and add to egg mixture. Pour into 2 greased 9-inch loaf pans and bake at 350 degrees for 1 hour.