Jackie Lindley
The Tribune-Star
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A few months ago I tasted zucchini bread that was different from all the other zucchini breads. It didn’t have cinnamon and it was light in color, not dark. I also found out that it contained oats.
Use zucchini pulp you put up last summer. I also add nuts after everything is mixed.
A big thank-you to the woman who gave me this recipe.
Zucchini Bread
2 cups sugar
3 eggs, beaten
1 cup oil
2 cups flour
1⁄4 teaspoon baking soda
1 teaspoon salt
1 cup quick oats
2 cups zucchini, grated
1 teaspoon vanilla
• Cream sugar, eggs and oil. Add dry ingredients, oats, zucchini and vanilla. Mix well.
• Grease or spray loaf pans.
• Bake at 350 degrees for an hour or longer until done.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.
