Food Friday: Zucchini Bread

My father in law brought me an abundance of zucchini last week so I pulled out my favorite zucchini bread recipe and made a few batches. I like to keep several types of quick breads in my freezer so that I always have a last minute dessert or breakfast item on hand. It helps out the stress level to have something on hand when last minute company arrives or I find out the night before I need to bring something to school or an event.

In the past, I've dreaded grating the zucchini because it always took forever and made a huge mess in my kitchen. Since I'm now selling Tupperware, I decided to pull out my Quick Chef and see how it would do with the zucchini. In no time, I had all of my zucchini grated and there was no mess. I will definitely be using this from now on.

Zucchini Bread

3 eggs
2 cups sugar
1 cup oil
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
3 cups zucchini - raw, unpeeled, and grated
1 tsp cinnamon
1 cup walnuts, chopped (optional)

Beat together the eggs, sugar and oil. Add the other ingredients and beat well. Pour into two loaf pans sprayed with baking spray. Bake at 350 degrees for about one hour.