Submitted by Kathie (Anderson) Denison

“This recipe became famous in our family one year when we lived in Two Harbors, Minnesota, when a great gardening friend kept delivering very large zucchini from the bounties of his garden. I got so I was mixing up the recipe by sixes, with six mixing bowls lined up on the counter. My husband Bob was seen making many trips to the grocery store to buy oil by the gallon, 25# bags of flour and dozens of eggs, and who knows how many sacks of walnuts. That year yielded 127 foil-wrapped loaves of zucchini bread, which completely filled the small upright freezer in the basement. Teachers at school and church, neighbors, friends and relatives all got a loaf or two during the coming year. I have refined the original recipe by using less sugar and adding wheat germ, and we think chopped nuts always add good flavor to quick breads. Enjoy!”
1 cup salad oil
3 eggs
1 tablespoon vanilla
3 cups flour (can use 1/2 whole wheat)
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
1-1/2 cups granulated sugar
2 tablespoons wheat germ (optional but really boosts nutrition!)
2 cups grated zucchini, skin left on
1/2 to 3/4 cup chopped walnuts
Blend (I actually use the blender but a wire whisk would do) the salad oil, eggs, and vanilla. Sift together flour, soda, salt and baking powder; mix with sugar. Add liquid mixture to dry ingredients and add wheat germ, zucchini, and nuts. You can stir this with a wooden spoon-don’t need the mixer at all. Fill well-greased/floured 5-1/4 x 9-inch loaf pan and bake in preheated 350° oven for one hour. If you use two smaller loaf pans, adjust baking time to 50-60 minutes. Remove immediately and cool on wire racks.

Good with butter, jam, cheese or just plain. We had Wednesday night suppers of scrambled eggs, zucchini bread w/cheese and juice for that school year!