News From Terre Haute, Indiana

January 22, 2012

Tried 'n' True: A zucchini bread that’s different than most others

Jackie Lindley
The Tribune-Star

---- — 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.