This is the season of ‘kinis….well, bikinis, yes, but also zucchinis and that’s what we’ll talk about here. Zucchini season continues in most Amish areas as the versatile vegetable gets harvested and used in jams, breads, cookies, and casseroles. A friend shared this recipe with me and as I looked at it I saw that is a basic zucchini bread recipe that I’ve seen in Amish kitchens especially in the South where pecans are more plentiful. In fact, when I was in Ethridge, Tennessee, I did see this bread at an Amish roadside stand. Doesn’t this look delish? Here is the recipe you can try, thanks for sharing, Penny!
- 3 eggs
- 2 cups grated zucchini
- 2 cups white sugar
- 1 cup vegetable oil
- 3 teaspoons vanilla
- 1 teaspoon soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoon cinnamon (heaping or to taste )
- 3 cups flour
- 1 cup chopped pecans
- Grease two bread pan size loaf pans.
- Mix all ingredients well and divide between two pans.
- Preheat oven to 350 and then bake for 1 hour or 1½ hours until toothpick comes out clean. Usually 1 hour.