This has not been my week in the kitchen. I’ve been trying to find a good candy corn recipe for Halloween. The first one I tried hardened too fast and I couldn’t get it shaped in time. It tasted wonderful, but looked terrible. The second one I tried never hardened at all! I finally gave up on that idea and decided to boost my confidence with a recipe I knew would come out amazing. My Nanny‘s Zucchini Bread – YUM!
If you think you don’t like zucchini, you really should try this. It’s absolutely perfect. You do not taste zucchini. The zucchini just makes it very moist and wonderful and … Can you tell that my brain stops working and I lose my vocabulary when the aroma of fresh-baked zucchini bread is drifting through my house?
If you want to trick your family into trying it, without telling them what is in it, just peel your zucchini. If you don’t peel it, you get these wonderful green flecks that I think are just beautiful, but they are a dead giveaway that there are veggies in there.
Here is all you need:
Preheat your oven to 325. Grease and flour two loaf pans or one bundt pan.
Mix this well and then add:
- 3 cups flour
- 1 tsp salt
- 1/4 tsp baking powder
- 1 TBSP Cinnamon
- 1 tsp baking soda
- 1 cup chopped nuts (optional)
Mix well again. Pour into prepared pans and bake at 325 for 1 hour and 15 minutes.
About half way through your house will smell like warm sweet heaven. By the time you hit the one hour mark you’ll be standing by the oven waiting for the timer to beep already. And when you take it out of the oven you will have no choice but to cut it and have a slice without waiting for it to cool. It’s ok, nobody is watching.
So – now for the unusual giveaway. I REALLY want you to try this zucchini bread! So much that I’m going to give two of you a loaf of my Nanny’s Zucchini Bread baked by yours truly. If you live in the Tulsa area, I will deliver a fresh-baked loaf (maybe even still warm from my oven if we can work the timing out right!). If you live outside the Tulsa area I’ll have to mail it to you, but I happen to know it travels well, so it will still be delicious.
To enter, just leave me a comment and tell me what your favorite family recipe is. Bonus points if you e-mail me a copy of the recipe. And no fancy schmancy random winner generator this time. I’m just gonna pick my two favorites – so be sure to tell me why your recipe is the very best or something sweet and sentimental about the person who used to make it for you. I’ll pick the winners at 7am tomorrow (Saturday, Nov 3). Good luck!