So I love zucchini bread. well, let's face it. I love all quick breads--pumpkin, banana, apple, you name it, I'll take a couple of slices and slather them with either butter or cream cheese, pair it with a great cuppa coffee and I am in heaven.
I made some last week and it was great, but . . . err, I guess the recipe was really for two loaves and I stuffed it into one. So the resulting explosion was good, but UGLY. (Let's just say it was the second time in a week that I set off the smoke detectors.)
I told my husband about it and he told me about a friend of his at work that brought in his wife's zucchini bread. And Chris went on and on and ON about it. Okay, I said, get me the recipe. So here you go, this is Mrs. Sparks' Zucchini Bread. And oh, it is DIVINE.
1 cup oil
2 1/2 cups sugar (I know, I thought this was a lot, but it gives the bread a sweet and crunch crust)
2 cup grated zucchini
1 tsp vanilla
3 cups flour
1 tsp. salt
3 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 cup nuts (optional)
Oil the pan and place wax paper on bottom only. (I just buttered the pans).
Bake at 350 for 45 min to 1 hr. (This made two loaves and it took 80 minutes).
Thanks Mrs. Sparks!