This is one of two recipes I received from my mom; she got it from a cookbook from our church. I used the recipe as a base for my Sweet Cherry Bread I shared in December.
My mother said one of her aunt’s adds a small can of crushed pineapple, well-drained to her recipe; my mother said it is delicious. It sounds delicious & I’m hoping to try it soon. I hope you enjoy this heirloom recipe.
1 ½ c sugar
¼ c butter, + 2 tbsp, soft + ¼ cup butter Crisco
2 eggs/2 flax eggs (2 tbsp g. flax/tbsp water – let sit 10 minutes)
1 ¾ c flour
½ tsp salt
½ tsp baking soda
¼ tsp nutmeg
1 c grated, unpeeled zucchini
½ c chopped nuts
1 tsp vanilla
Preheat oven to 350ºF. Grease pan.
Cream sugar and butter. Beat in eggs.
Combine flour, salt, baking soda and nutmeg. Stir half of flour into butter.
Add remaining dry ingredients and blend well.
Stir in nuts & vanilla.
Pour into pan.
Bake 50-60 minutes.
Run a knife around the edges of the pan loosening the bread, however, allow to cool in pan at a minimum of 10 minutes – 15 to 20 minutes is better.
Remove from pan. Cool completely, slice & enjoy.