I’ve been making this zucchini bread for over thirty years. I found it in Bouquet Garni: A liberal sampling for the fine art of cooking from alumnae of Mount Holyoke College, published in 1978. It’s one of my staples., yummy and simple to make.
3 eggs
2 cups sugar
1 cup oil (I use canola oil)
3 cups zucchini, peeled and grated (I grate in a food processor)
2 tsp. vanilla
3 cups flour (I use 2 cups white, 1 cup whole wheat)
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1 cup grated coconut
Beat eggs until they are foamy; add sugar, oil, zucchini and vanilla; mix well. Combine the remaining ingredients, and add them to the zucchini mixture. Divide batter between two well-buttered 9 x 5 inch loaf pans. Bake in a 350 degree oven for 45-60 minutes.
Thank you Beatrice Beach SZekely ’62, Buffalo, New York.
3 eggs
2 cups sugar
1 cup oil (I use canola oil)
3 cups zucchini, peeled and grated (I grate in a food processor)
2 tsp. vanilla
3 cups flour (I use 2 cups white, 1 cup whole wheat)
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1 cup grated coconut
Beat eggs until they are foamy; add sugar, oil, zucchini and vanilla; mix well. Combine the remaining ingredients, and add them to the zucchini mixture. Divide batter between two well-buttered 9 x 5 inch loaf pans. Bake in a 350 degree oven for 45-60 minutes.
Thank you Beatrice Beach SZekely ’62, Buffalo, New York.
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