Zucchini Bread

Bennett tested, Family approved

bread has always fallen into the "sounds too difficult to make" category in my mind, along with soups and anything that ends in "wellington." {yea - i used to think soups were scary. then, after much prodding from my soup loving husband, i tried one and it is by far the EASIEST thing in the world to cook. just throw a bunch of stuff in a pot and bring it to a boil. i dont know what i was thinking....}

after making pumpkin bread for the first time, however, i realized bread isnt all that difficult, either. {i am still yet to try making a bread starter, like my mama used to do it, so i may not be passing the TRUE test of a bread maker}

this year, with all the zucchini's in bloom {?} i thought i would try my mom's classic zucchini bread recipe. stephen {at first} couldnt get over the fact that it was made with zucchini, that is until he tasted it. then he picked himself up an entire loaf and ate the whole thing.

thats how we roll 'round here.

Zucchini Bread

you will need:

grate 2 cups of zucchini {this may sound weird, but it grates very easily}

in a large mixer, beat 3 eggs

add 1 cup each sugar, brown sugar, and oil

add 3 T maple flavoring {found with the vanilla flavoring on the spice aisle of your local grocer}

and shredded zucchini

and mix

{note: this pic is without the maple flavoring. i forgot it and added it at a later step...you will be able to tell when bc the batter turns brown}

add 2 tsp baking soda, 1 tsp salt, 1/2 Tsp baking powder, and 2.5 cups flour and mix

pour into two regular loaf pans {or five small loaf pans} which have been sprayed with cooking spray. bake at 350 for 1 hour or more {watch them! and dont overcook...}

remove from oven and let sit for a few minutes. then remove bread from pans and let cool on a cooling rack {i used the trays of my toaster oven, since i do not yet own a cooling rack!}

and now for a Roe family method of madness: if you wish, place still warm-ish loaves of bread in ziploc bags. this makes them stay in that delicious-moist-bakery-bread state.

start eating immediately bc, if you dont, you will miss out. i made these on wednesday of last week and we are almost through 5 loaves.

Zucchini Bread

3 eggs

1 cup sugar

1 cup brown sugar

1 cup oil

3 T maple flavoring

2 cups zucchini, shredded

2 1/2 cups flour

1/2 T baking powder

2 t baking soda

1 t salt

beat eggs; add sugars, oil, flavoring, and zucchini. add remaining ingredients and mix. pour into two regular loaf pans {or approx five small pans} coated with cooking spray. bake at 350 for an hour or longer.

{i apologize to all the i-only-want-to-see-bennett readers out there for all the recipes....BUT i have decided recently that after taking and taking and taking from all these other wonderful blogs out there for so long, i feel its my blogger duty to give back a little bit. i used to be a cooking light magazine recipe cooker ...almost solely... but now have to say half of the things i cook come from blog recipes. wonderful resource out there if you havent tapped into it yet....

i will try to only post recipes that are generally easy and delicious. if its not that easy, just count on the wonderfulness of it making up for it :) i am also always looking for yummy, quick, kid friendly things to cook so i will be trying to post about any and all of those recipes we try and like as well. }

dont worry yall...ill be back