Simply Made Sunday--In the Kitchen With Mom

The Best Zucchini Bread

2 C. Sugar

3 Eggs

1 tsp. baking soda

1/4 tsp. baking powder

1 tsp. cinnamon

1 heaping tsp. allspice

1 tsp. salt

3 tsp. vanilla

1 C. vegetable oil

3 C. flour

2 C. shredded zucchini

Get a zucchini from someone with so many zucchinis in their garden they don't know what to do with them all.

Enlist the help of the resident 9 year old in the peeling

and shredding of the zucchini.

He did a great job!!

We need two cups for this recipe.

We get all our ingredients out at the beginning of baking. We put them away as we use them so nothing is forgotten in the chaos--I mean with all the extra help.

Gracie is becoming an expert at cracking eggs. She cracks them into a bowl so no shells get into our batter.

Today she was 3 for 3---NO SHELLS!!

Mix at low speed the eggs and 2 C. of sugar.

Add the 1 C. of oil.

Mix the flour with the baking soda, baking powder, cinnamon, allspice and salt.

Add flour mixture to the wet ingredients, add in vanilla--mix until just moistened.

Stir in zucchini

It is a pretty stiff batter until the zucchini is mix in.

Fill well greased and floured bread pans halfway full with batter.

We baked these in 5 mini bread pans, at 325 degrees until a toothpick comes out clean. (about 4o minute.

We then sprinkled the top of the batter with brown sugar.

Yummy, yummy hot from the oven.

Serve with creamy butter and enjoy!!

Check out all of this weeks recipes at Our Homeschool Fun.