Simple Summer Zucchini Bread

Earlier this season when I harvested the monster zucchinis, I grated some of the zucchinis and put several two cup bags into the freezer for making bread at a later date.

Prepare:  Grease with margarine or oil a 9x5x3 inch loaf pan and dust with flour.  Bake at 350 degrees F for about 1 hour and 20 minutes but start checking for doneness after 45 minutes.  Insert a wooden toothpick and if it comes out clean, the bread is ready.  Use your common sense as always.

Ingredients

Mix together the following dry ingredients in a large bowl:

3 cups all purpose flour (sift, if preferable)
1 tsp salt
1 tsp baking soda
1 tsp baking power

Mix together the following wet ingredients in another large bowl:

3 eggs, beaten
1 cup (canola) oil
1 tsp vanilla extract (if available)




When the bread is cool, wrap it up in foil and keep in the fridge.

At our household, no wrapping or storage was required.  It was delicious for brekfast with a dab of margarine while still warm.

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