I’m several months late sharing this, but better late than never, right? 

  During the summer, we always have endless amounts of zucchini and squash. Home gardeners and farmers know what I’m talking about. There’s just something about squash plants. You plant one seed and it produces enough squash for an army. Pretty amazing, right? 

 Pretty amazing until you’ve eaten it every way you can imagine and you’ve shredded 250 lbs to stock your freezer with. But the good news is, you have squash all year long and it’s perfect for zucchini bread or squash casserole.

I would love to claim this zucchini bread recipe as a passed-down-from-generations recipe but it’s not. I found it years ago in a cookbook from Savannah and have tweaked it until it was my own. 

It’s not gluten-free, sugar-free, vegan or vegetarian but it sure does taste good and it’s great for family gatherings. 

When I find a healthy version that tastes just as good, I will share it with you!

  The Farm Wyfe’s Zucchini Bread

3 eggs, beaten

1 cup oil

2 1/2 cups sugar

2 cups peeled, grated zucchini

1 T. vanilla

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 T cinnamon

Preheat oven to 325 degrees. Combine eggs, oil, sugar, zucchini and vanilla in a mixing bowl. Mix thoroughly. Add flour, salt, baking soda, baking powder, and cinnamon. Beat well. Transfer batter to 2 greased loaf pans or 24 muffin pans. Bake for 1 hour for loaves or 25-30 minutes for muffins. Freezes well.

I hope you enjoy! Look for new fall pumpkin recipes coming soon!

Until next time, 

The Farm Wyfe