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Sunday, March 24, 2013

Grandma Betty's Old Fashioned Zucchini Bread

By including the words "Old Fashioned" in the title I am winking at my mom and Betsy's grandma, Betty Hayes Peterson. Not only is the title a little joke, this recipe came from my mom, given to her by a family friend Beverly Hilemon. The addition of coconut makes a particularly tasty loaf.


Grandma Betty's Old Fashioned Zucchini Bread

Yield: two loaves

Mix together:

3 eggs
2 c sugar
1 c oil

Add the following:

1 teas soda
1 teas baking powder
1 teas cinnamon
1 teas salt
3 c flour

Stir in the following:

3 c grated zucchini
1 teas vanilla
1 c coconut
1 c chopped nuts

Place in two oiled and floured 8 X 4 ½ inch loaf pans.  Bake at 350F for 60 minutes or until done. Test with a toothpick stuck in the center.  If it comes out clean, the bread is done.

Note from Colette: My mother successfully baked this bread at elevations ranging from 2700 feet to 5500 feet. When I left home (and Utah) and started baking at sea level, I had no trouble with the recipe. After returning to the mountain west, and realizing that my 25 year collection of sea level baking recipes didn't always work, I researched the effects of altitude on baking. What I've learned doesn't explain why this recipe seems to work at almost any altitude. But instead of scratching my head, I'll just be grateful. That said, I find  at my current elevation (nearly 5000 feet), the texture of this bread is better if I reduce the moisture in the squash by placing the grated zucchini in a clean dish towel and wringing out some of the excess liquid.

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