Many years ago my Great Aunt Cornelia spent the summer in the North Carolina country with my Great-Grandmother Grace. Their garden was bountiful to say the least, especially the zucchini crop. All summer the heavenly aroma of zucchini breads, cakes, muffins and squares filled the air. After the freezer was crammed full, the neighbors enjoyed their delicious bread.

And now, all this time later, my house carries on the same tradition. Each time we bake a batch of moist zucchini bread, we  always make enough for two loaves, one for us and one for a friend.

So I hope you’ll enjoy this old favorite and spread the love.

Ingredients:

3 eggs

2 cups grated Zucchini

2 cups sugar

3 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1 cup oil

1 tsp. salt

1 ½ tsp. baking powder

2 tsp. Vanilla

1 cup nuts (optional)

Directions:

Beat eggs and oil together

Add zucchini, mix well

Add remaining ingredients and pour into greased loaf pans

Bake at 350 degrees for 50-55 minutes