Sunday Bake of the Week: Helen's Zucchini Bread

I actually did not think this post was going to happen. We got a last-minute phone call Friday night from my brother-in-law telling us that there was going to be a dinner for Opa's birthday, and we were invited to come stay the night at their place. We got back at 6:30 this evening, when I realised I had baked no bread or snacks for the coming week. So a quick batch of zucchini bread was in order!

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There are many dishes that I make that Chris considers the best he's ever had. My philly cheese steak sandwhiches, for example. But no matter what recipe I try or variations I attept, I have never been able to make a batch of zucchini bread that equals his mom's. So I finally got around to getting her recipe and though I hate to say it, it is by far the best zucchini bread I have ever made.

Helen's Zucchini Bread

makes 2 loaves

3 eggs

3 cups shredded zucchini (squeezed of excess liquid)

2 cups sugar

1 cup oil

2 tsp vanilla

3 cups flour

1 1/2 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1 tsp baking powder

1 tsp baking soda

In a large bowl, combine first five ingredient. In a seperate bowl, sift together the rest of the dry ingredients, and add to the zucchini batter.

Pour into 2 bread pans, and bake at 325 F for about an hour, or until the top is golden, and a toothpic inserted into the centre comes out clean.

Remove from bread pans, let cool on racks, and enjoy!