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.
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
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