Zucchini Bread

My mom, aunt, niece and cousin came over yesterday to spend the day with Evelyn. I mean, Evelyn and me. The truth is that they couldn't have cared less about me being there as long as they could sniff the sweet sweet baby in peace, but whatever. My mom came in bearing fresh-from-the-garden zucchini. I happen to love zucchini, and had grilled some just the night before and was thinking happily of grilling more. (Grilled zucchini--slice zucchini. Toss with a bit of olive oil, lemon pepper and kosher salt. Cook on cast iron grill pan, or a real grill, I suppose, if you happen to have one of those, until done and delicious.) Alas, I was informed that the zucchini were destined to become zucchini bread. My mom visits, bringing chores. ;) Zucchini bread is very tasty, and does not taste of zucchini. It's more in the style of a banana nut bread--sweet and desserty. I just had some for breakfast while checking the internets this morning, so I thought I'd post the recipe.

Zucchini Bread
3 eggs
2 C sugar
1 C vegetable oil
1/2 C nuts (I use walnuts)
1 T cinnamon
1 t soda
1 1/4 t salt
3 C flour
2 C grated zucchini
1 T vanilla

Cream sugar, eggs and oil. Add vanilla. Add zucchini. Sift all dry ingredients (except sugar) and add to zucchini mixture. Last, add chopped nugs. Bake in two loaf pans for one hour at 325 degree oven.

(This is one of my relatively few recipes on a 3x5 card. It's in my mom's handwriting. She added a little note that says, "From: Mommy, To: Kisha, 9-2001" in the top corner. It makes me smile every time I look at it. I love the whole concept of recipes being handed down in families. I am such a sap. I dream of one day completing a project of turning all of the recipes from both of my grandmothers into books, but I fear I'll never get around to it.)