What do you think I chose to do today?
Yep, I made zucchini bread. 3 different varieties to be exact! And it was great fun!!!
I had two motives that came into play:
- We had 4 bags of frozen, shredded zucchini we didn’t want to waste and we needed the room in our freezer! We probably won’t get to bake again until at least September. So this bread will be a huge treat and make great breakfasts for the next few weeks.
- We need to thank our neighbors for bailing us out Saturday night, when our car was on restriction from driving, and it was too rainy for Paul to drive his motorcycle to get an onion that we needed for our roast the next day. I felt zucchini bread would be a good treat to thank them for their generosity!
So, making zucchini bread became the priority over packing. Poor “packing the homeschool room!” Will you ever get done?
GingerSnap did get all the books down off the top shelf, but I needed to check with the boss on how to truly pack the books safely. So they are stacked on the cabinet until tomorrow.
The younger two did try to find all the “chemicals” in the homeschool room that cannot go in the container (Elmer’s glue, play dough, kinetic sand). They missed the paint sets, Expo spray, and art spray. 🤷🏻♀️. But all 3 did put all their homeschool needs into one box, so they don’t accidentally get packed. And that is a BIG task that needed to be done! 👍🏻
So I would say, it wasn’t a waste of a day. . . Plus we had yummy zucchini bread with our Greek Salad dinner. Our Best Bites had two zucchini bread recipes that I wanted to try: Chocolate Zucchini Bread and Orange Scented Zucchini Bread.
Both were delicious in their own ways, but my grandmother’s bread wins again!! It just has so much flavor that satisfies the try zucchini bread lover’s realm. I hope you like it too!
Grandma Wardle’s Zucchini Bread Recipe– Marjorie Barron Wardle
1 cup white sugar
1 cup brown sugar, packed
1 cup vegetable or canola oil
3 eggs, beaten
2 cups grated zucchini ** (if frozen, see below)
3 teaspoons vanilla
3 cups flour (you can use ½ wheat & ½ white)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 cup chopped nuts, optional
Preheat oven to 350 degrees. In a mixing bowl, combine both sugars, eggs & oil; beat until smooth (not creamy). Add Zucchini & vanilla; blend well. In a separate bowl, sift dry ingredients with a sifter or with a fork, until mixed well. Slowly add dry ingredients to cream mixture. Add nuts. Bake in greased loaf pan at 350 degrees for 1 hour or in muffin cups for 18 – 22 minutes. The bread is done with you can insert a toothpick in the center and it comes out with cooked but moist bread or just a dry toothpick, not wet. Do not overcook the bread, but do not undercook the bread. You will figure out the best cooking times for your oven. Make sure your rack is at the middle of the oven. Place your bread to bake in the middle the rack of your oven for balanced baking.
** If you have “extra” zucchini that you do not want to use, don’t throw it out. Grate it and then put it into freezer bags in 2 cup quantities and freeze flat. When you want to make zucchini bread another day, defrost the zucchini over night (or lightly defrost it in the microwave) and then add ALL of the zucchini, liquid included, to the recipe. The liquid is VERY IMPORTANT to making your zucchini bread moist. Enjoy!