August 30, 2004

the Boyfriend's Zucchini Bread Recipe

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, raw zucchini
3 teaspoons vanilla
3 cups flour or 1 1/2 cups AP flour and 1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cardamom
3/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup coarsely chopped walnuts

Preheat oven to 350. Beat the eggs until light and fluffy. Add sugar, oil, zucchini and vanilla. Mix well. In another bowl, combine dry ingredients. Add to zucchini mixture. Stir until blended, add nuts. Stir. Pour into greased loaf pans. Should make 2. Bake for 1 hour. Cool on rack.

This keeps really well, if kept frozen up to about 3 months or about a week if refrigerated. My boyfriend likes it toasted with cream cheese. I like it untoasted plain or with cream cheese. Or fresh and hot out of the oven with butter. I normally use this recipe to make zucchini bread, but this one is just as good, if not better.