Recipe Week Day 3: Heidi and her Zucchini Bread

My Blog-Sitter today is Heidi from D-Tales!  

Heidi is sharing a recipe for one of my favorite things!  I LOVE zucchini!  And I love bread, too!  So when you put them together.... PERFECTION!  Sweets and I have a little garden going in the back yard and one of the things we are growing is zucchini!  Now I know what we can do with our crop!

After you read this incredible recipe, head on over to D-Tales and say HI to Heidi!  Take a few minutes to look around... Heidi has some great ideas (like these awesome lanyard tags) for things to help the transition to school a little easier for us D Mamas and our precious CWD!

Thanks, Heidi!  

PS...  Don't forget to enter my Sugar Bolus this week!!!  Click HERE to enter!

When your friend asks you to write a food post for her blog, it’s only right to share one of your best recipes. Wouldn’t you agree?

Given that, I had to share this one, as this one is...

The one I’ve been making for more than 20 years.

The one that turns out terrific time after time.

The one my kids want in their lunch boxes and my husband wants for breakfast.

The one I serve to company.

The one that prompts my kids to ask “Can I have a piece?” when it’s still in the oven.

The one I double and make extras to freeze, so we always have some on hand.

The one that’s perfect to make in the summer when zucchini is plentiful.

The one that leads friends and family to ask, “May I have the recipe?”

The one that is that good.

(I did a Hallie-style list there, so that you wouldn’t miss her too much while she’s on vacation. ;-)  )

This is the one called “Carl Goh’s Zucchini Bread.” In the 80s, I found it in a cookbook titled Beard on Bread by James Beard, and I’ve been making it ever since. I’ve tried other recipes for zucchini bread, and in my humble opinion, it’s the best one out there.

I hope you enjoy it as much as we do!

Carl Goh’s Zucchini Bread

from Beard on Bread by James Beard

3 eggs

2 cups granulated sugar

1 cup vegetable oil

2 cups grated, raw zucchini (peeled or not)

3 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

¼ teaspoon double-acting baking powder

3 teaspoons ground cinnamon

1 cup coarsely chopped filberts or walnuts (optional)

Beat the eggs until light and foamy. Add the sugar, oil, zucchini and vanilla and mix lightly but well. Combine the flour, salt, baking soda, baking powder and cinnamon and sift into the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two greased 9x5x3-inch loaf pans. Bake in a preheated 350-degree oven for 1 hour. (I always start checking it at 45 minutes to see if it’s done and continue to check until it’s ready to come out of the oven.) Cool on a rack.

This bread freezes well. You can also make muffins or mini loaves instead of two big loaves.

You can add grated carrots, as I did to this particular batch.

You can substitute 1 cup of white flour with whole wheat.

I SWAGed this recipe years ago, and this is what works for Jack:

2 oz. = 24g carbohydrates

Remember, your diabetes may vary.