August 8 is National "Sneak Some Zucchini On Your Neighbor's Porch" Day, and in case you missed that perfect opportunity to share some of your crop, why not use your abundance of zucchini to whip up a few batches of moist, tasty zucchini bread? This recipe came from the Kansas State Fair Cookbook and was submitted by Erma Stucky, Pretty Prairie, KS.
3 cups flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/2 cup chopped nuts (I used toasted walnuts)
3 eggs, beaten
1 cup cooking oil
2 cups sugar
1 pkg. (3.4 oz) vanilla instant pudding
2 tsp. vanilla
2 cups zucchini, ground (I pureed mine in the food processor)
Sift together the first 5 ingredients and set aside. Mix eggs, oil, sugar, pudding mix and vanilla; beat well. Add zucchini and nuts. Mix in the dry ingredients. Bake at 350 degrees for 1 hour. Makes (2) 7 1/2 x 3 1/2 x 2 1/2 loaves. Freezes well.
Tips for Making Good Zucchini Bread: