A few years ago, the hubs, my sister and I all headed down to historic St. Charles to swing by their Farmer’s Market. I love going to the farmers market on a Saturday morning. Fresh fruits and vegetables, homemade jams, pies and more! That particular day we picked up a homemade treat — a loaf of homemade Zucchini Bread. Oh my goodness. I remember thinking how moist and delicious it was and the childhood memories that flooded me.
Isn’t it crazy how a smell can take you on a walk down memory lane? I was overwhelmed with memories, the days I came home from school on a winter day to a warm house with the aroma of something delicious being baked in the oven. I’m so grateful for those memories. There’s something about filling a home with the sweet aroma of homemade cookies, pies, or breads. As I got older, I remember my dad creating magic with a bread maker as well. He made a mean English Muffin bread. Always fresh and warm. Today those smells make me want to grab a cup of hot tea or coffee and a magazine or book.
Recently, when my mom and dad were visiting, I got up early and whipped up a loaf of Zucchini Bread. It was moist and delicious with a hint of cinnamon. I hope you’ll give it a try and enjoy it as much as we do.
- 3 eggs
- 2 cups sugar
- 1 cup butter or margarine softened
- 2 cups shredded zucchini drained and squeezed
- 3 cups flour
- 1-1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 degrees. Spray two small loaf pans or one large with nonstick cooking spray.
- In a large bowl, beat eggs, sugar, butter and zucchini. Add dry ingredients and mix well.
- Pour into pans and bake 45-60 minutes or until skewer/toothpick inserted in the center comes out clean.
- Makes 2 small loaves or one large.
Happy Baking! What is your favorite bread recipe?
I’ll be linking up at Between Naps on the Porch
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