When my child who is in the Navy wanted more zucchini bread to be sent to her, I was delighted because her roommates wanted more also. In fact, they told her "We order your mom to make more". A plea to send two batches of them was the request.
Well, I also have a child away at college in a dorm room, and I knew this kid loved this bread too. So I thought o.k. I'll make a double batch and send some bread to to both of them. But, then my hubby and third child said they wanted some too.
Now I have only doubled this recipe, so I thought I'll just triple this recipe and give one to the Navy kid, one to the college kid, and keep one for us here at home.
I was so careful to make sure I had tripled every ingredient going into the mixer. Six eggs, nine teaspoons of vanilla, you get it, large amounts of each ingredient. When I got to the needed NINE CUPS of flour, only four cups fit into the mixer, still needing five more cups of flour and SIX CUPS of shredded zucchini! Now what? I looked in the pots and pan cupboard and found the largest kettle I had. Now I had to dump the mixing bowl of half made batter into the kettle and hand stir the rest of the flour and zucchini. Goodness gracious! Talk about wrist hurting, arm pumping exercise workout in the kitchen. How did I not know how much this would make?! So for the next two and a half hours I baked bread and muffins.
If you'd like to make some of these yummy things here is the recipe. But! Remember only double if you have too.
Zucchini Bread or Muffins
3eggs 1/2 tsp. baking powder
1 cup oil 1 tsp. cinnamon
2 1/2 c. sugar 2 cups grated, unpeeled zucchini
3 tsp. vanilla 1 cup chopped nuts (optional) my kids don't like nuts in their bread
3 cups flour
1 tsp. baking soda
1 tsp. salt
Combine eggs, oil, sugar and vanilla. Add sifed fry ingredients and mix well. Stir in zucchini and nuts. Pour into 2 greased loaf pans. Bake at 325 for 60-70 minutes. If you're making the muffins about 30 min or so, depending on size of pan.
Well, I also have a child away at college in a dorm room, and I knew this kid loved this bread too. So I thought o.k. I'll make a double batch and send some bread to to both of them. But, then my hubby and third child said they wanted some too.
Now I have only doubled this recipe, so I thought I'll just triple this recipe and give one to the Navy kid, one to the college kid, and keep one for us here at home.
I was so careful to make sure I had tripled every ingredient going into the mixer. Six eggs, nine teaspoons of vanilla, you get it, large amounts of each ingredient. When I got to the needed NINE CUPS of flour, only four cups fit into the mixer, still needing five more cups of flour and SIX CUPS of shredded zucchini! Now what? I looked in the pots and pan cupboard and found the largest kettle I had. Now I had to dump the mixing bowl of half made batter into the kettle and hand stir the rest of the flour and zucchini. Goodness gracious! Talk about wrist hurting, arm pumping exercise workout in the kitchen. How did I not know how much this would make?! So for the next two and a half hours I baked bread and muffins.
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| What was I thinking? This is where I still had another 9 cups of ingredients still to go. |
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| This picture does not really show how FULL and BIG thing darn thing was. |
Zucchini Bread or Muffins
3eggs 1/2 tsp. baking powder
1 cup oil 1 tsp. cinnamon
2 1/2 c. sugar 2 cups grated, unpeeled zucchini
3 tsp. vanilla 1 cup chopped nuts (optional) my kids don't like nuts in their bread
3 cups flour
1 tsp. baking soda
1 tsp. salt
Combine eggs, oil, sugar and vanilla. Add sifed fry ingredients and mix well. Stir in zucchini and nuts. Pour into 2 greased loaf pans. Bake at 325 for 60-70 minutes. If you're making the muffins about 30 min or so, depending on size of pan.
