Bikini......I Mean, Zucchini, Bread

One of my absolute favorite thing about summer - zucchini bread (or bikini bread as I called it when I was younger)!  And not just any zucchini bread.  My mom's zucchini bread.  It's so, so good!  She made it ever summer growing up and would even freeze it for a nice, off-season treat!  To say I love it is a huge understatement.  I think I could eat an entire loaf in a day.  By myself.  It's that good.

Anyway, what makes her bread so special, you ask?  She blends the zucchini, rather than grating it, so there's no shreds (evidence) of the vegetable in the bread!  And blending is way easier than grating the zucchini anyway!  To blend, just cut the zucchini into small(ish) chunks (with the peel still on), add a dab of water, and liquefy it in your blender.

Since moving away from home, I've made my own zucchini bread each summer.  Luckily, it's just as good as when my mom makes it, and reminds me of growing up during my favorite time of the year! 

Here's her {famous in my eyes} recipe!

What You Need:
3 eggs
1 cup vegetable oil
2 cups blended zucchini (one medium-sized zucchini)
2 1/2 cups sugar
3 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
3 cups flour

What You Do:
1. Beat eggs.

2. Then add oil, blended zucchini, sugar, vanilla, baking soda, baking powder, spices, and salt; mix.

3. Add flour and mix well.

4. Pour into loaf pans and bake at 325 degrees for approximately 1 hour. 

(Makes 2 loaves.)

Tip: Store in the refrigerator and serve with butter.  That's how we always ate/eat it!

Now, stop drooling and go bake some for yourself!

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