I wanted to make Carson some more babyfood and Zucchini is his favorite. It just so happened that the Food City grocer had a huge basket of zucchini on reduced for quick sale since it needed to be used in the next day or so. I ended up with 2 1/2 lbs of zucchini for $1.60. Not bad at all.
So I decided I would make myself a treat as well. I found this recipe in a book my mother-in-law gave me. She compiled it as a fundraiser for her church a number of years ago and the recipe happens to be her aunt's (my husband's great-aunt).
While I was mixing the batch my husband happened to call (he was out of town at the time) and our conversation went something like this:
Him: "What are you doing?"
Me: "Making zucchini bread. It's your Aunt Hilda's recipe."
Him: "I didn't know she had a recipe."
Me: "It's in the book your Mom gave me."
Him: "Hilda wasn't a very good cook. I liked the nights we went out to eat the best."
And he says this while I have the batter already mixed and I'm just waiting for the oven to preheat. I decide to go ahead and make it anyway. Who knows, maybe I'd love it.
I must confess. While it was good, it wasn't great. I did give one of the two loaves to my babysitter and she said how much she and her husband enjoyed it but I don't know if they were just being polite. That said, it is a healthy recipe and some additional substitutions could make it even healthier.
1 cup oil (I used canola)
2 cups sugar
2 cups zucchini, raw grated course zucchini with rind
3 cups flour (I used 2 cups whole wheat and 1 cup all-purpose)
1/4 tsp baking soda
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp vanilla
1 cup finely chopped pecans (I used walnuts)
Grease and flour pans. Combine eggs, oil, sugar and zucchini in large mixing bowl. Stir in flour, baking powder, baking soda, cinnamon and salt. Add vanilla and chopped nuts. Spoon batter into loaf pans. Bake at 325F for 1 hour. Yield: 2 loaves.
Source: my great-aunt-in-law