Merrissa Hardy

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Vintage Recipe: Zucchini Bread (2 ways!)

Merrissa

Last week one of my good friends, Brittany (BC Parker Co), made zucchini bread; it looked so good! And I had remembered seeing a recipe for zucchini bread while thumbing through an old recipe box I had brought home from an estate sale the week before.

The timing was perfect because we had several zucchinis from the farmers market that we needed to eat up. So this week, we baked another vintage recipe and this is how it went.

We tried it. Loved it. And then made two more loaves.

Chocolate Zucchini Bread

The original recipe is for 2 vanilla loaves. To make one of the loaves, chocolate - add 1/2 cup cocoa powder and 1/2 cup of semi-sweet chocolate chips into the batter, and mix well. Alternatively, add 1 cup cocoa powder and 1 cup chocolate chips for 2 chocolate loaves.

Optional: before baking, top it off with chopped nuts & mini chocolate chips.

Zucchini Bread

Ingredients:

  • 3 eggs, beaten

  • 2 cups sugar

  • 2 tsp vanilla

  • 1 cup oil

  • 1 cup nuts, I used pecans

  • 2 cups zucchini, shredded

  • 3 cups flour

  • 2 tsp cinnamon

  • 1/4 tsp salt

  • 1 tsp soda

Directions:

  1. Beat eggs, add sugar, vanilla, oil, & zucchini. Blend well.

  2. Sift dry ingredients. Blend with creamed mixture. Add nuts.

  3. Turn into 2 loaf pans, greased & floured.

  4. Bake 1 hour at 350°F.

Rather make muffins? Makes 2 1/2 dozen muffins — bake at 400°F for 20 minutes.

Recipe by Debbie Zeski

Xx, Riss

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