Ms. Donna’s Zucchini Bread
Growing up in a small Southern Baptist church came with its pros and cons, and one pro was my Sunday School teacher, Ms. Donna’s, infamous zucchini bread. If Ms. Donna walked into church with a small little loaf wrapped in tin foil, the Lord knew I was not listening to the sermon that day…I was thinking about getting that zucchini bread!
Fast forward to quarantine, and I took it upon myself to become a bread baker. I made all kinds of bread…banana bread, cinnamon bread, pumpkin bread, chocolate chip bread, and my all-time favorite: zucchini bread. I’m pretty sure Braxton’s roommates hated me for force-feeding them my mediocre bread concoctions every week, but now they get excited when I make zucchini bread for everyone at Christmas!
Now that you have the context of my obsession, I’ll stop being one of those annoying recipe bloggers who tells an entire story before providing the recipe. Here you go - enjoy! :)
Ingredients
Makes 2 loaves
2 large zucchini
1 c vegetable oil
3 eggs
2 tsp vanilla
2 c sugar
3 c flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
Directions
Rinse & grate raw zucchini.
Mix wet ingredients together, including zucchini.
Fold the dry ingredients into the same bowl. Do not beat - stir only until all is finely mixed together.
Distribute into 2 loaf pans.
Bake at 325 degrees Fahrenheit for 50 minutes.
Serve warm.