3 Eggs
2 c Sugar
1 tsp Baking Powder
1 tsp Salt
3 c Flour
3 tsp Vanilla
2 c grated, unpeeled Zucchini
1 c Oil
1 c Chopped nuts
3 tsp Cinnamon (optional)
Mix dry ingredients with wet ingredients, mixing well. Bake 1 hour at 325˚.
The first few years in Muskego, we had a good-sized garden. In it, we grew all kinds of stuff, both fruit and vegetable. Of course, we had no idea what we were doing. Of course, neighbors and friends gave us some good advice, but, in the end, each decision about what to plant and how much to plant was a learning experience for us. Zucchini was just such an experience. The first year we planted it, In addition to ratatouilles and stir-fries throughout the late summer and fall, I used this recipe to make enough zucchini bread to last us (at one loaf each week) until the next growing season. Fortunately, it froze well.
This recipe is from my aunt, Rita Kanz.