Did you know that today is National Zucchini Bread Day? Neither did we!
In honor of this silly (but yummy!) holiday, we're sharing a recipe from our cookbook, Farmers' Market Favorites...enjoy it!
Stefanie Schmidt of Las Vegas, Nevada, originally sent this recipe to us...she writes:
Growing up, my favorite harvest memory was getting the chance to go over to my grandma's house. She would let me go out into the yard and pick the zucchini. We'd then use the best ones to make this bread. She would let me set out the ingredients and do the mixing, and afterward, we'd talk and enjoy slices of her delicious zucchini bread.Grandma's Zucchini Bread
Sift flour, salt, baking powder, baking soda and cinnamon together; set aside. Beat eggs, oil, vanilla and sugar together; add to flour mixture and blend well. Stir in zucchini and nuts until well combined. Pour batter into 2 lightly oiled 8"x4" loaf pans. Bake at 325 degrees for 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove from pans and let cool. Makes 2 loaves.