Bev's Zucchini Bread

My lovely friend, Bev, gave me this recipe years ago and it's still the BEST zucchini bread I have tasted.  She has since passed away from leukemia, but each time I make it I am reminded of all the wonderful times we had.

Bev's Zucchini Bread

Makes two loaves

2   2/3    c. sugar

2/3 c. shortening

2/3 c. water

4 eggs

3 c grated zucchini, seeds removed before grating

3  1/3 c flour

2 t. baking soda

1/2 t baking powder

1 t. cinnamon

1 t. ground cloves

2 t. vanilla extract

1 c. chopped walnuts

Cream sugar and shortening.  Add eggs and beat just until blended.  Add the water and grated zucchini and vanilla.

In a separate bowl, sift all of the dry ingredients together, and then add gradually to the wet mixture, just until blended.  Stir in walnuts.

Divide batter between two well-greased loaf pans.  Bake at 350 degrees for 55-65 minutes.  Use a toothpick to test for doneness in the center of each loaf.  It should come out clean.  Set on wire rack and cool for 8-10 minutes.  Run a knife around the edges of the pan and remove bread from pan.  Continue cooling on the racks.  Store in baggie or air-tight container.....refrigerate if not eaten within a day.

I made four loaves yesterday....so yummy.  I even added some ground flax and chia seed this time.

 

Yum

 

The Crow's Nest