Just Like Mom Makes....

It never fails that every time I make zucchini bread I compare it to my Mom's.  I have 2 or 3 recipes that I make fairly often because I always have a lot of grated zucchini in the freezer.  I always buy more than what I need when I am at the farmers Market and several people I know grow their own so needless to say my freezer is overflowing.

This isn't necessarily a bad problem, but you can only eat so many squash fritters, quiches, muffins and breads....

When I make a banana or zucchini bread I try to slim it down a little.  That way I have less guilt when I enjoy a slice (with real butter of course) in the morning with my coffee.  It's all about making smart choices for me.

Anyhow, I like my recipe but I like my Mom's more.  Every time I go to her house she sends me home with a frozen loaf of this baked bounty.  I wanted to share her recipe with you, I know you'll like it :)

Susan's Zucchini Bread 

3 eggs, beaten
1 C oil (try and substitute 1/2 C applesauce and 1/2 oil)
2 C sugar
2 C zucchini, grated
2 tsp pure vanilla
3 C flour (I used 1.5 C all purpose and 1.5 C whole wheat)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
*1/2 C chopped walnuts, optional
*1 C coconut ,optional

Grease and flour 2 loaf pans.  Preheat oven to 325 degrees.
Cream eggs and sugar.  Add oil, sugar, zucchini and vanilla.
In a separate bowl, combine the dry ingredients.  Add to the wet.
Bake for 1 hour or until done.

Enjoy!