Kitchen

Her Classic Zucchini Bread

Written by Leslie Means

Before I get to this recipe I have to share this pic.

Today marked my Ella’s first day of Preschool.  AAAAHHHHH!  Yes, there were tears. Not from Ella – but from me. 

I know.  It’s going to be a long journey of tears for Ella and Gracie’s Mama (and Daddy, too!).  Can’t even imagine their high school graduation days.  I’m going to be a mess.  You’ll probably find me in a corner, rocking back and forth with 3 bottles of wine in my arms. 

Empty bottles.

At any rate, my babies are growing up.  I get it.  It’s a part of life.

Something else that should always be a part of life is this.

I haven’t made zucchini bread in years.  Mostly it’s because I will eat the entire batch before anyone else gets a taste.  Fortunately, my mother in law made a batch for our weekend visit.  We only took home half of it.  My backside thanks me for that.

I loved this recipe.  It’s a classic find from an old cookbook.  Kyle’s Grandma and Mom have used this zucchini bread recipe for years. 

Old cookbooks are the best.  It’s a glimpse into another time.  Plus I love using family favorite recipes.  It just seems “cool” to be eating the same goodies that were enjoyed back in the day.  I also think old cookbooks are fantastic family heirlooms ~ especially when your loved ones have written notes inside of them! 

It all seems so old fashioned when you think of today’s fast paced world.  It probably won’t be long until paper cookbooks are truly a thing of the past ~ so I encourage you to hang on to those treasures if you can!!

Enjoy!

P.S. Be careful ~ you might want to eat the entire batch!

P.P.S.  I watched a really sad movie last night that made me bawl.  Ella’s first day of preschool made me do an ugly cry, too.  Now my head hurts.  Like, seriously hurts.  I am such an emotional sap.  Where’s the wine?! 

P.P.P.S.  I love how this recipe is written.  I’m going to post it how it was typed in the cookbook.

Zucchini Nut Bread

From:  Pat Meyer, Utica Nebraska

Grease and flour 2 loaf pans.  Set oven at 350*

Beat:

3 eggs (until light and fluffy)

Add:

  • 2 c. sugar
  • 1 c. oil
  • 1 T. vanilla

Blend well and stir in 3 cups unpeeled, grated, raw, packed zucchini.

Sift together:

  • 3 c. flour
  • 1/4 tsp. baking powder
  • 2 tsp. soda
  • 1 tsp salt
  • 1 T cinnamon

Blend with creamed mixture.  Fold in 1 cup nuts (chopped).

Bake at 350* for 1 hour.

 

 

About the author

Leslie Means

Leslie is the co-founder and owner of Her View From Home.com. She is also a former news anchor, published children’s book author, weekly columnist, and has several published short stories as well.

She is married to a very patient man. Together they have two pretty fantastic little girls ages 8 and 6 and one little dude born March 2017!

When she’s not sharing too much personal information online and in the newspaper – you’ll find Leslie somewhere in Nebraska hanging out with family and friends. There’s also a 75% chance at any given time, you’ll spot her in the aisles at Target.

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