Cooking with the Journal-Zucchini Bread

UPDATE:  Left the amount of sugar out of the recipe.  It is 2 c. and the ingredient list has been corrected.  Thanks to the commenter who alerted me about this.

Here is a nice quick bread  to spread with any sweet butter idea I posted yesterday   This is another recipe that appeared in at least two Farm Journal Cookbooks.  It uses vegetable oil so I don’t have to remember to soften butter when I want to make it.

I prefer fresh, grated zucchini for making this.  I am not sure what my problem is, but I have not had great success in using frozen zucchini when baking.  Any one have the secret, let me know.

The recipe makes two 8 1/2x4 1/2x2 1/2-inch loaves.  I only have 9x3-inch loaf pans so my bread is a little squat.  I highly suggest lining the pans with foil and greasing and flouring the foil for this bread.

Zucchini Bread
County Fair Cookbook,  1975
Farm Journals Best-Ever Recipes, 1977

3 c. sifted flour
1 1/2 t. cinnamon
1 t. baking soda
1 t. salt
1/4 t. baking powder
3 eggs
2 c sugar
1 c. vegetable oil
1 T. vanilla
2 c. grated, unpeeled zucchini squash
1/2 c. chopped nuts, toasted
1 t. flour

Sift together flour, cinnamon, baking soda, salt and baking powder.  Beat eggs well in large bowl.  Gradually add sugar and oil, mixing well.  Add vanilla and dry ingredients; blend well.  Stir in zucchini.  Combine walnuts with the 1 t. flour; stir into batter.  Pour into two greased and floured 8 1/2x4 1/2x2 1/2-inch loaf pans.  Bake at 350 degrees 1 hour or until bread tests done.  Cool in pans on racks 10 minutes.  Remove from pans; cool on racks.  Makes 2 loaves