Zucchini Bread that Midge and Maurice Johnson Liked

By Hklbrries

I used to make this zucchini bread whenever our friends ("Grandma Midge and Grandpa Maurice") visited us when they travelled from Florida. They came to visit your Dad (Russ Galdes) and I (Cheryl Costigan) when we lived in Alaska and also when we lived in southern Idaho. They were there to see both of you when you were just little babies (and Kerry, of course, when she was a little older).

[Cheryl met Midge and Maurice aboard the M/V Columbia in the early 1980's. Started talking to Midge when we were in the shower area getting dressed - and never stopped talking!]

Ingredients

• 3 eggs or equivalent egg substitute
• 1 cup oil
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 1 tsp vanilla
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 1/2 cups coarsely shredded unpeeled zucchini
• 1 cup finely chopped walnuts

Preparation

Step 1

In large bowl of electric mixer, beat first five ingredients on medium speed until light and fluffy. On low speed, blend in sifted dry ingredients. By hand, gently stir in zucchini and walnuts. Turn into two greased and floured 9-by-5-by-3-inch loaf pans. Bake at 350 F for 60 to 70 minutes or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes. Remove to rack to cool completely.