Notes about Zucchini Bread

Ok...so the bread...I found this recipe years ago on the Taste of Home website. You cannot find it there now...trust me...I've searched many times because at many times during the years, I've lost the recipe card for this...and I've gone nuts looking for it...only to not be able to...some how though, when I least expected it, the recipe card shows up. The last time, I found it while unpacking. You would think after losing this recipe so many times, I would have made this the first recipe on here...but no...I didn't...that would make sense.

I love this recipe because it has baking powder, but no baking soda. I've found that in breads, baking soda adds a strange...baking soda like flavor. Plus, I love this recipe because you can make it into two loaves, which seem more dense...or make it into one nice fluffy loaf.

PLEASE NOTE...when attempting this recipe...IT TAKES ABOUT AN HOUR AND HALF to make one big loaf...trust me...I just made six of these...and it took that long to make each one...I staggered and at one point, had four going at once...

I make these breads for aunts, uncles, grandparents, friends around the holidays. I prefer to make the applesauce version...tastes good...less oil...but I do make this AlOT for us during the year too. the kids just love this recipe.

Zucchini Bread

Zucchini Bread

3 eggs

2 cups sugar

1 cup vegetable oil (or split ½ cup oil, ½ cup applesauce)

2 tsp vanilla extract

3 cups flour

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

2 cups shredded zucchini

½ c. chopped nuts (opt…I never use)

In a large mixing bowl, combine eggs and sugar. Beat in oil, vanilla. Combine the

dry ingredients in a medium sized bowl, add to sugar mixture and mix well. Stir

in zucchini and nuts. Pour into two greased 9 in x 5 in x 3 in loaf pans (or for fuller

loaf, mix into one). Bake at 325 for 55-60 minutes (or longer for one loaf) or until

a toothpick comes out clean.

Chex Muddy Buddies

By request, I'm posting this because I make these every year and a few people would like the recipe. You can usually find it on the Chex website...they even suggested if you like extra peanut butter, use peanut butter chips instead of chocolate. I used dark chocolate chips this year...and I used Cripix cereal so they look like diamonds...The kids LOVE to help with this recipe. In years past I put some mix in a bag with the sugar and let the kids do it.. (Very ziploced). This year, I mixed it in a huge soup pot...then I poured the sugar in...put a lid on it and went outside to shake the pot...it worked...so here it is...Chex muddy buddies

9 cups of Rice Chex, Corn Chex or Chocolate chex (or Crispix) cereal

1 cup of semisweet chocolate chips

1/2 cup peanut butter (or almond, hazelnut, ect)

1/4 cup butter or margarine

1 tsp vanilla

1 1/2 cups powdered sugar

Measure out cereal and put it into a large bowl. In a microwave safe bowl (or small saucepan) melt the chips, peanut butter, and butter. Microwave on high 1 minute, stir, then microwave for 30 seconds or until smooth...I always use a saucepan and stir constantly on low heat until smooth). Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food storage plastic bag. Add powdered sugar, Seal bag, shake until well coated. Spread onto waxed paper to cool (I don't always do this). Store in an airtight container in refrigerator.