No one is safe from the neighbor who planted a zucchini plant in their garden during summer in Lancaster County! So recipes that use up all that garden bounty are always a good thing to have in your repertoire. This one is a good basic nut bread recipe that can easily be made into small loaves or muffins. Since it is only two of us at home anymore, I now cut the recipe in half which makes a dozen muffins - the perfect amount for the two of us for breakfast and snacking. We enjoy them spread with a little bit of plain or pineapple cream cheese.
1 c. butter
2 c. sugar
3 eggs
3 tsp. vanilla
2 c. grated zucchini
3 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon
1/2 c. chopped nuts (I like to use walnuts, but pecans would be good too)
Cream butter, sugar & eggs. Add vanilla and zucchini. Blend dry ingredients and add to mixture. Stir in nuts. Bake 1 hour at 350 degrees in 2 loaf pans. If you are using mini loaf pans, bake for 50 mins. This makes 5 mini loaves. For muffins, bake for 30 minutes. Makes 2 dozen.