Recipe | My Grandma's Zucchini Bread

      October has arrived!  It feels more like summertime than autumn here in south-east Michigan and I love it!  Sunday, Keith and I went to Blake's cider mill in the afternoon for cider and donuts and it was gorgeous!  I'm enjoying the warm weather while its here.  As soon as it cools down I will make some pumpkin soup, pumpkin muffins and roasted squash.
      I still had some zucchini left from the farmer's market----so I made my Grandma Belcher's zucchini bread for the seond time this month.  Grandma's recipe makes two loaves, and I like to share one with Stephenie and Ryan.   Ryan loves baked goodies with cinnamon and I love to bake for him.

 Grandma Belcher's Zucchini Bread

                                                                                                                           Preheat oven 325*F
3  eggs room temperature
1  cup Canola oil
2  cups sugar
2  cups grated zucchini squash
2  teaspoons vanilla
3  cups flour
1  teaspoon salt
1  teaspoon baking soda
1/2  teaspoon baking powder
3  teaspoons cinnamon
1/2  cup chopped walnuts (optional)

In a large bowl sift together dry ingredients, flour, salt, baking soda, baking powder and cinnamon.
In large mixing bowl cream together 3 eggs, canola oil and sugar.


Grease 2 loaf pans (8x4)

Gradually add dry ingredients to egg mixture on low speed.  Remove bowl from stand and stir in shredded zucchini and add chopped walnuts.

Pour mixture in to loaf pans evenly.  Place pans in preheated 325* F oven and bake for 1 hour, or until tooth pick inserted in middle of loaf comes out clean.

Let cool in pan on rack 10 minutes.  Invert loaves on cooling rack and allow to cool completely before serving.

     Keith likes to have a slice of Grandma Belcher's zucchini bread for breakfast with a cup of coffee. Erich likes to have a couple of slices after school with a glass of milk.  I like to have a slice for dessert with a cup of decaffeinated Earl Grey tea.
               
                                                        It's delicious any time of the day!

                                                        
                                                                         ~Marcie