try it tuesday

It’s been a while since I experimented with a new recipe. I copied down my mom-in-law’s recipe for zucchini walnut bread a long time ago, but never got around to making it … until this mammoth veggie found its way into my kitchen.
Sister-in-law L sent us some garden fresh veggies, including a few zucchinis big enough to feed a small army. So I tried out this straight-forward loaf recipe.
Zucchini Walnut Bread
Combine:
2 cups sugar
1 cup oil
3 eggs
1 Tbsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. ginger
1 tsp. salt
Fold in:
3 1/4 cups flour
3 cups shredded zucchini
1 cup chopped walnuts (I used pecans)
Bake in greased loaf pan at 350F for 45 to 60 minutes.
This recipe makes a really big loaf. If you’re using small loaf pans, you might want to split this into two or halve the recipe. I didn’t get around to taking a photo of the final result because it was just too yummy! Try it!

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