Happy Tasty Tuesday! Now those who know me know that I cannot let a summer pass without making zucchini bread. And even though I try out new recipes, I always make batches upon batches of my favorite recipe from my momma. But for this week’s recipe, I chose a Zucchini Bread recipe similar to my favorite and gave it a try. The ingredients are similar to mine, but some of the quantities are different.
My Amish “sister” gave me six zucchini when we were up there visiting the weekend before last on our camping trip. She also gave us a bag of string beans that she and my hubby picked, and I cooked them with ham and potatoes. They sure were delicious. But back to the zucchini – I decided on Saturday that I’d shred them and get my bake on. I made a total of 26 loaves of bread – four from this week’s recipe and the rest of my momma’s recipe. I also made a cake which will be posted next week. I still have more shredded zucchini to use, so I’ll bake more bread, a batch of muffins, and maybe some bars. You are probably wondering what I do with all the bread I bake – I give it to family, friends, neighbors, co-workers, and my mailman & UPS guy at work. We kept one loaf for ourselves, and the rest were given out. The bread I’ll bake tonight also already has dibs on it too.
This week’s recipe comes from the cookbook – “From the Mother’s Cupboard – Hammer Creek Mennonite Church” that I picked up at the Re-Uzit Shop in New Holland, PA for just a buck. It has some different recipes in it from my other Amish/Mennonite cookbooks, and the price was right.
Zucchini Bread or Cake II, Mary Nolt, page 27, “From the Mother’s Cupboard – Hammer Creek Mennonite Church”
3 c. sugar
3 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
4 eggs, beaten
1 c. oil
1 c crushed pineapple, drained
3 c. zucchini, grated
1 c. nuts, optional
In large bowl, combine dry ingredients. Add beaten eggs and oil. Beat. Add pineapple, zucchini, and nuts. Stir well. Bake at 350 degrees for 40 to 45 minutes in a greased 9×13″ pan or two loaf pans.
This tasted really good and was quite close to my other recipe. It was moist too – that’s why I like the recipes that call for the pineapple. I didn’t add the nuts, since I was giving this away. I did add chocolate chips to some of the other batches I did, and that hint of chocolate is always yummy.
So if you have an abundance of zucchini in your garden or you are blessed like we were and have a good friend that shares some with you, give this recipe a try. I don’t think you’ll be disappointed.
Have a great week and stay cool. It’s going to be brutally hot and humid here the rest of the week.