Books by the old Leather Chair

  • Snow In The Summer
  • My Bible
  • The Power of Silence
  • What Comes Next and to Like It
  • Encore Provence
  • A Year in Provence

Friday, August 15, 2008

It's In The Oven

A favorite recipe that I have been making for over 30 years. There is a new mom down the street and I may take her a loaf later in the day.

Zuchinni Bread

3 cups of flour
2 teaspoons baking soda
1 tespoon salt
1/2 teaspon baking powder
1/2 cup chopped pecans or walnuts (I usually add more)
3 eggs
2 cups sugar (I add a little more)
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zuchinni (I just chop mine)
1 (8 oz can crushed pineapple, well drained (I think this is what makes it so GOOD)

Combine first 5 ingredients and set aside
Beat eggs lightly in a large mixing bowl, add sugar, oil and vanilla, beat until creamy. Stir in zuchinni and pineapple. Add dry ingredients, stirring only until moistened.
Spoon batter into 2 large loaf pans or 3 smaller ones (this is what I use since it is a nice size to share with someone) Bake at 350 for 1 hour or until done. Cool 10 minutes in pan, turn out and continue to cool completely on wire rack..

I might add that the morning has been great until I just read my daughters post. Click on BlondeMomBlog on blogs I like to read.
Yes, Caity your on your way and grandma has tears in her eyes too.


BlondeMomBlog (Jamie) said...

This is one of my favorites...I know for a fact that the new mom would so appreciate this!! :)

Tabor said...

Thanks, I will be right over!

Meredith said...

I don't think I've ever had pineapple in zucchini bread--sounds like a winner!

When you get your cookbook done, I'll be first in line to buy a copy.

Darlene said...

You must be a fabulous cook, Ernestine. Your recipes are so good and I know your family has enjoyed your cooking.

Please check your daughter's blog for my 'first day of school' comment.

Judy said...

I love zucchini bread and have made it many times but never with pineapple. I will have to keep your recipe and try it sometime. I was not too upset when mine started school but when they went away to college and I was left with an empty nest it really got to me.

Anonymous said...

I am SO making this recipe! My garden is still producing some zucchini, and I can't wait to use them for this bread.
(Thank you Ernestine, for your kind words re: my post about my parents-- it meant a lot to me.)