Kay’s Village Zucchini Bread

Original Recipe from:  Kay Johnson-Tomblin

Prepare your taste buds for the best Zucchini Bread ever!  This recipe is a favorite with everyone in my village.  Served hot out of the oven with a pat of butter, or cooled with a dollop of apple butter it’s a delightful experience.  It even delectable on its own, try a slice.   You can always find me at the farm stand in the summer, picking out fresh zucchini to make bread for my friends and family!      Enjoy!

Ingredients

3 cups flour

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1-1/2 teaspoon baking powder

Mix all dry ingredients together in a mixing bowl and set aside.

3 eggs

1 cup vegetable or canola oil

2 cups sugar

2 cups zucchini, shredded

1 tablespoon pure vanilla

Directions

Mix all wet ingredients together with a mixer on medium speed.

Gradually add dry ingredients.  Continue to mix on medium speed until thoroughly blended. 

Pour into 2 large or 3 medium bread pans.

Bake in 350 degree oven.  45-60 minutes (until toothpick inserted comes out dry)

Immediately after removing from the oven, sprinkle cinnamon sugar on top of each loaf.  This is the secret, do not skip this step.

Remove bread from pans, place on cooling racks.  Serve hot or cooled.  Refrigerate for freshness.

Note:  During peak growing season, I shred the zucchini and freeze it in 2 cup portions.  Thaw before using.  A food processor makes very fast work out of shredding the zucchini, especially if you are stocking up your freezer.