We’ve had a bumper crop of zucchini this year, so naturally we’ve been making lots and lots of zucchini bread. The recipe we use was handed down by my maternal grandmother, Ruth (Anderson) Ledford, who was a superb cook. (Ah, Sunday dinners!) This recipe can easily be divided in half for those who only want a little bread.
4 cups coarsely shredded zucchini
3 cups self-rising flour
2 1/2 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla
1 tablespoon ground cinnamon
1 cup chopped nuts (we like pecans)
Blend all ingredients together in a large bowl until all ingredients are incorporated. Pour into two greased loaf pans. Bake at 325 degrees Fahrenheit for about 50 minutes or until the loaves test done in the center.
Enjoy warm with butter or cream cheese, or wrap and store for a later treat.