Zucchini Bread

My Aunt Allyn is like the Martha Stewart of Logan County, WV. So when she stopped by last week to drop off a few bags of produce picked straight from her garden, I was, of course, thankful. She brought one very large zucchini for me to “make zucchini bread with,” and reminded me that I had her recipe in the family cookbook we put together as Christmas gifts for the family this past year. How’s that for helpful!

I actually put together all the dry ingedients the night before, and grated my zucchini and put it in the fridge. That way all I had to do was mix and bake in the morning. Delicious!

Aunt Allyn’s Zucchini Bread
2 eggs
2 C. sugar
1 C. oil
2 t. vanilla
3 C flour
1 t. baking soda
1 t. salt
1 t. cinnamon
1 t. nutmeg (I HIGHLY recommend freshly ground)
2 C. grated zucchini
1 C. chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Beat eggs, then add sugar, oil and vanilla. In a separate bowl, sift together remaining dry ingredients. Combine with wet mixture. Finally, stir in zucchini and nuts. Bake in two greased loaf pans for 45 min. – 1 hour (until a toothpick comes out clean). Cool for at least 5 minutes before removing from pan to cool completely. Enjoy.

Note: The batter will be thick. Really, really thick. Do not be alarmed at the thickness of the batter.