It is zucchini season, and what to do with all the zucchini is a never-ending question.  Now mind you. – I did not grow zucchini, but the zucchini at the Farmers Market was plentiful and begging to be bought.  I bought it and brought it home with the intention of making zucchini bread.  Because… When Super Sister was here recently she bought a little loaf of zucchini bread at the Farmers Market for what I thought was big bucks.  That zucchini bread was delicious, and I resolved to make some for Ever-Lovin’.

I decided to look in my mother’s cookbook – A+ in Cooking – to see if there was a zucchini bread recipe.  Yea!  There was a recipe, so I could continue the A+ in Cooking Project (regularly sharing recipes from Mother’s cookbook) using Nora Dalton’s recipe for Zucchini Bread.

The recipe made two large delicious loaves of Zucchini Bread, and it was super easy to make.  You make it in a food processor.  Yes!

This is the cast of characters.  You have most of these in your cupboard – white and brown sugar (You can’t see the brown sugar, but it is there.), flour, baking soda, baking powder, eggs, oil, an orange (zest and juice), cinnamon, pecans, and of course zucchini.

Combine flour, baking powder, baking soda, and cinnamon.  Stir together and set aside.

Spray two 9x5x3 loaf pans with cooking spray.  Pre-heat oven to 325F.

I grated the zucchini, but the recipe says you can just cut it into chunks.  (My bad.  I assumed the zucchini should be grated, but I think I will grate it the next time also.  It worked well to grate it first.)

The recipe also suggested using a blender, but I decided to use the food processor, and it worked wonderfully.

Whip the eggs in the food processor.

Add the zucchini and process until well combined.

(No pictures – I am a dork!  I got distracted because company was coming, and I wanted to get the bread in the oven.)

Then beat in the brown and white sugars.  (You can use all brown sugar or all white sugar or a combination Nora says in the recipe.)

Beat in the oil, orange juice and zest.  (It did not call for zest in the recipe, but I thought it would be good to add it.  I like orange zest.)

Slowly add the dry ingredients to the batter and beat well.

Stir in chopped pecans (or any other nuts you like).

Pour batter into two 9x5x3 loaf pans.

Bake in a 325F oven for 45 minutes to an hour.  Mine took about 45 minutes.  I tested with a cake tester, and it came out clean.  I do not think you want to over bake the zucchini bread because it should be moist.

I did not realize that Ever-Lovin’ had not had zucchini bread.  After he was eating his second slice and commenting on how delicious it was, he told me he could not imagine what zucchini bread would taste like.  I am so thrilled he liked it.  Also, we froze one loaf.  Ever-Lovin’ has been gently reminding me that we still have zucchini bread in the freezer.  I think it is time to get it out so he can have more.

Blessings to you and yours,

The bread did crack on the top, but….  I was okay with that.

Thank you for reading Lanabird.  Love,