Sunday, September 4, 2011

Zucchini Bread for Knit Wits

Category: Breads
Difficulty Rating: Easy

Another way to use a bumper crop of zucchini is to make a quick bread. I know women who make many loaves of this in summer and freeze it to use whenever they need it. In any case, it's great with coffee or tea in the morning for breakfast. This is from "Delicious Desserts from the Knit Wits" from Santa Cruz Bible Church circa 2011. As I have mentioned in a previous recipe, this wonderful group of women donate their knitted blankets, scarves, hats etc. to the homeless. They also have a really good time chatting and eating desserts! And if you have a health problem that needs a quick diagnosis, just go to one of their meetings. They are incredibly good diagnosticians and will tell you exactly what is wrong with your bod. They will also feed you yummy things and teach you how to knit, which is even better.


3 eggs
2 C zucchini, grated
2 t vanilla
2 C sugar
1 c oil
3 C flour
1 t baking soda
1/2 t baking powder
1 t salt
3 t cinnamon


Beat eggs until foamy; add sugar, zucchini, vanilla and oil. In a separate bowl, mix together; flour salt, baking powder, baking soda and cinnamon. Add dry ingredients to wet ingredients; mix well; stir in nuts. Pour batter into 2 prepared loaf pans ( I use 7-inch aluminum so I can give them away). Bake at 325 degrees for 1 hour.

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