If you don’t have a Miss Daisy cookbook, it is worth picking up. My grandmother always used one and I liked everything out of it that she would make. The recipes are simple and call for ingredients that I usually have on hand. I picked one up at a yard sale called Miss Daisy Entertains. I like how there are special occasion menus already planned out. When I was looking for a recipe for Zucchini Bread, I remembered that I had used Miss Daisy’s before and thought it turned out perfectly.
Zucchini bread is good to make with the zucchini in the garden that get to big. I just use my food processor to shred it up. Since I have been trying to think of things to do with all of the zucchini from the garden, I have started shredding it, measuring it out (2 cups) and freezing it. That way I will have it on hand to make zucchini bread throughout the year.
Miss Daisy’s Zucchini Bread
1 cup vegetable oil
2 cups sugar
2 cups peeled and grated zucchini ( I don’t peel it because I like the texture and color in the bread)
1 teaspoon vanilla
3 cups flour ( I use whole wheat)
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chopped pecans or walnuts
2 Tablespoons sour cream (this is my addition it helps keep the bread moist)
Preheat oven to 325 degrees. Beat eggs until light and foamy. Add oil, sugar, zucchini, and vanilla and beat well. Sift flour, cinnamon, baking soda, salt and baking powder and add to creamed mixture. Fold in nuts. Pour into 2 well-greased and floured 9x5x3-inch loaf pans. Bake for 55 to 60 minutes. (I usually only bake for 45-50- just keep an eye on it and test the middle with a toothpick. You don’t want it to be dried out.) Cool in pan 5 minutes; remove to wire rack to cool.