There are some recipes in the world that should just not be changed to make them supposedly better than they were. They can be different, but not better. Zucchini bread is one of those foods.
Moist and flavorful are its trademarks. It actually takes a few ingredients already found in most of our pantries and zucchini. Now when you head to the market for the zucchini, bear in mind that smaller is better. Many of us, in wanting to get the most bang for our buck, will grab the largest zucchini in the pile. You know, the one that is the size of a small child's baseball bat and as round as your thigh. Well, cooking with that honker is going to lend a bitter taste to your bread. Find the nice, smallish zucchini that will lend a tender taste to your bread and not overpower it. If you must use a larger zucchini, be sure to de-seed it before shredding it for your bread.
When I was growing up, we had family friends that were more like family than actual friends; Bud and Mary Lux and their six kids- Mary Jo, Tina, Debbie, Anita, Denny, and Ed. They were Fun with a capital "F"!! With six kids, we could always find Mrs. Lux in the kitchen cooking something delicious. The following is her recipe for zucchini bread. We use to spend snacktime sitting around her kitchen tables eating this bread with loads of real butter or fat full cream cheese and whatever canned jam she had opened up. It was wonderful!
Ole' Fashion Zucchini Bread
1 cup cooking oil
2 cups sugar
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon cinnamon
2 cups grated zucchini
2 teaspoons vanilla
1. Combine oil and sugar in large mixing bowl. Blend well.
2. Add eggs. Beat well.
3. Sift dry ingredients together and add them to egg mixture alternating with zucchini. Beating well after each addition.
4. Add vanilla.
5. Pour into 2 greased pans.
6. Bake at 350 degree F for 1 hour.
7. Eat and enjoy!! Do not plan on leftovers. There will not be any....