Zucchini Bread OR Apple Cake

To help Frumpy Gibbon use her zucchinis, here's the recipe for zucchini bread that I've found to be the best. It's from one of those cookbooks that a church compiles from recipes submitted by its members – I got this one about 20 years ago. This "bread" is really more of a rich sweet cake. [The original recipe calls for 1/2 cup chopped nuts, but of course I never do that.]

2 cups sugar

2 sticks butter

3 eggs

1 tsp vanilla

2 cups grated zucchini

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2-1/2 tsp cinnamon

Cream sugar and butter together. Still beating, add eggs one at a time, then vanilla, Sift dry ingredients together and add to mixture. Fold in zucchini. Grease and flour 2 bread pans (or similar), and pour batter in. Bake at 350 for 1-1/2 hours.

Now, never one to leave well enough alone, I thought to myself one day that this cake tastes like it would go well with apples, so I created a variation for non-zucchini season, where you omit the zucchini, and instead place sliced apples in the bottom of a springform pan and pour the batter over them. After baking, flip the cake to serve it. Absolutely delicious!

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