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Old Fashioned Zucchini Bread

September 19, 2014 by Barb 13 Comments

Autumn’s definitely in the air; geese are honking, leaves are turning colour and falling, and the days are quickly getting shorter.

All summer long, I cook most of our meals on the barbeque, and dessert? Well, when we had it, it was usually an ice cream treat of some kind.

But now … things they are a-changin’. With cooler temperatures comes my urge to bake. First up … zucchini bread! and when I make zucchini bread, I immediately turn to my mom’s recipe.

It’s basic, and it’s tried and true. Hubby say it’s his favourite …

zucchini bread {keeping with the times dot com}

But first I had to play with some photos. I’ve been using LR to process and “print to file” and, oh.my.goodness. I am completely bowled over with the ease of it all, plus the template feature is a godsend!

Thanks to Kim for her clear instructions, I’ve left PS for LR once again. I’m going to turn into a template-making photo bomber! Now, I know this is old hat to many of you, but I’ve been a slow learner when it comes to LR … I was am such a PS lover.

zucchini bread {keeping with the times dot com}

I thought about combining zucchini and carrots, but decided to leave that for another day … I think they make a pretty addition to the photo though …

zucchini bread {keeping with the times dot com}

Fresh eggs …

zucchini bread {keeping with the times dot com}

Make sure to serve your zucchini bread with a glass of cold milk … and don’t forget the pretty, photogenic straw!

zucchini bread

So here’s my basic, tried and true, zucchini bread – enjoy!

Print
Old Fashioned Zucchini Bread
 
Ingredients
  • 1 cup salad oil
  • 2 cups sugar
  • 3 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp soda
  • 2 tsp cinnamon
  • 1/4 tsp baking powder
  • 2 cups zucchini (grated)
Instructions
  1. Mix together oil and sugar in a mixer.
  2. Add eggs and vanilla and blend until smooth.
  3. Sift together flour, salt, soda, cinnamon, and baking powder. Run it through the sifter 2 or 3 times.
  4. Add flour mixture alternately with grated zucchini, blending until smooth and the zucchini is evenly distributed.
  5. Pour into two loaf pans lined with parchment paper.
  6. Bake at 325F for 1 1/4 hour. I used very dark pans so I reduced the baking time to 1 hour. Test with a toothpick, when it comes out clean, the loaves are done.
Notes
Makes 2 loaves.
3.2.2807

I also have a recipe for Zucchini Quinoa Bread which is really quite yummy!

Have a wonderful Friday! But first, check out my newsletter! I’d love to be able to send you a little note on a somewhat weekly basis!

 

Filed Under: Loaves Tagged With: zucchini

Welcome! I'm Barb, and this is where I practice my mantra to "learn something new, try something different". It's my hope that something I do here may inspire you! Read More…

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