try it tuesday

It's been a while since I experimented with a new recipe. I copied down my mom-in-law's recipe for zucchini walnut bread a long time ago, but never got around to making it ... until this mammoth veggie found its way into my kitchen.

Sister-in-law L sent us some garden fresh veggies, including a few zucchinis big enough to feed a small army. So I tried out this straight-forward loaf recipe.

Zucchini Walnut Bread

Combine:

2 cups sugar

1 cup oil

3 eggs

1 Tbsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. ginger

1 tsp. salt

Fold in:

3 1/4 cups flour

3 cups shredded zucchini

1 cup chopped walnuts (I used pecans)

Bake in greased loaf pan at 350F for 45 to 60 minutes.

This recipe makes a really big loaf. If you're using small loaf pans, you might want to split this into two or halve the recipe. I didn't get around to taking a photo of the final result because it was just too yummy! Try it!