Schroeder Zucchini Bread

 

This is one summertime bread that my mom made frequently when there was an abundance of zucchini from the garden.  We enjoyed the spicy and nutty flavor served with dinner or as a snack in the evening.  Many loaves were frozen in August to be brought out in January when you needed a little something-something on those dark and dreary winter days.  My favorite way to eat it is warm and smeared with butter, like my dad.  You can also add pineapple if desired for a sweet fruity addition.

 

                        3 cups grated zucchini

3 eggs                                                    1 cup vegetable oil

3 cups flour                                           2 cups sugar

1 t. baking soda                                   1 t. cinnamon

1 t. salt                                                  1 t. baking powder

2 t. vanilla                                             1 ½ cups chopped walnuts

 

Beat together sugar and eggs until creamy.  Add oil and vanilla and mix.  Add all dry ingredients; mix slightly, then add zucchini.  Finally stir in nuts.  Do not overstir—it will be lumpy.  Bake in greased and floured pan for one hour at 350 until toothpick comes out clean.  Makes 3 loaves.  Enjoy!