Tuesday, October 5, 2010

Another zucchini bread?

Okay, so I'm not a fan of putting multiple recipes out for basically the same thing, but I am making an exception today! I told you that my friend, Tori, had gifted me a while back with some fabulous zucchinis from her garden. I used some, shredded up the rest and threw them into the freezer. I pulled out a bag this weekend and made more bread...but this time, I used a recipe from an old friend of the family, Loretta, who used to watch my kiddos when they were really little. Her zucchini bread was the stuff of legends and she bestowed the recipe on me. But I never made it!!! This weekend, I got a new recipe box (isn't it cute???)

(I'm still filling it up with cards!!!)

to put all my recipes in because my old book is just falling apart (sad, isn't it???)

and as I was transferring recipes, I came across this recipe, remembered Loretta's famous bread and decided I would be whipping up a batch.

People, it's like eating the best sweet bread ever...probably due to the sugar in it, but it's just yummy. I've had a lot of zucchini bread in my life - this is, hands down, the best version I've ever had. You will want to try this one!!!

Loretta's Zucchini Bread

Makes 2 loaves.
1.) Grease your pans (I just used Pam).
2.) Combine: 3 cups sugar and 1 & 1/2 cups oil (I used canola oil)

3.) Add: 4 eggs
4 & 1/2 cups flour
1 & 1/2 tsp cinnamon
1 & 1/2 tsp baking powder
1 & 3/4 tsp salt
1 & 1/2 tsp baking soda
3 cups zucchini, grated

4.) Bake at 350 degrees for 1 hour.

DELICIOUS! The whole family has been scarfing for breakfast all week!!!

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