This month’s recipe comes from a veteran of cooking and baking. Kathy Lozares from Catheys Valley, Calif., who runs and owns one amazing bed and breakfast. Kathy makes breakfast every morning for a table of two or a table of eight, so you could say she knows her way around a kitchen. The Best Zucchini Bread Ever is something she bakes all the time and I never get tired of eating it when I’m visiting. She was kind enough to give me the recipe and I’m more than excited to share it with you. One of the things I love about this recipe is you can bake it and freeze it, then pull it out when you have people over or whenever you like! Give this recipe a try, you won’t be sorry!
4 large eggs
4 cups shredded zucchini, with skin on
3 cups flour
2-1/2 cups sugar
1-1/4 cups vegetable oil
1 tablespoon plus 1 teaspoon vanilla extract
2 teaspoons cinnamon
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup chopped walnuts
Preheat oven to 325F. Heavily grease the bottoms of two 9x5 inch loaf pans. In a large electric mixer bowl, beat the eggs. Add the remaining ingredients without beating between additions. Beat all of the ingredients on low speed for 1 minute, scraping bowl often. Beat on medium speed another minute. Pour into pans. Bake for 1 hour and 15 minutes, test for doneness. Remove from oven. Leave in pans for 10 minutes. Before removing from pans, take a metal spatula and gently go down the sides, then underneath to middle very gently on each side. Place a cake or serving tray on top of loaf pan and invert. Place on a cool rack to cool completely before slicing.
Send your recipes to my email: This email address is being protected from spambots. You need JavaScript enabled to view it. — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.