Saturday, September 1, 2018

Zucchini Bread

Zucchini Bread

It is the end of summer. Gardens are overflowing with zucchini. 
Farmers markets, roadside stands, friends and neighbors giving it away! 
We will take it!!

A few facts:
Low in saturated fat
Low in cholesterol & sodium
Good source of Thiamin, Niacin, and Dietary Fiber

But most tastes great when baked in loaf form 
with sugar, cinnamon, and crunchy nuts.

Our friend Dianna came over a few weeks ago for dinner
 and brought us a loaf of this zucchini bread.
It was delicious.
 Moist, sweet, cinnamony (is that a word?), 
with crunchy nuts throughout. 
A few days later I asked for the recipe.
She took a picture of her recipe card and said 
"It's a good recipe. As you can see from the stains it has been used a lot."
That's the best kind of recipe.
Recipe cards handwritten and worn from use.
Cookbook pages that are dog eared,
splattered with chocolate stains, and notes in the margins.

Zucchini Bread
Print Recipe

2 eggs, well beaten
2 tsp vanilla
2 cups sugar
1 cup oil (we used canola)
2 1/2 cups grated zucchini 
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup nuts (was 1/2 cup but we doubled it)

 Preheat oven to 325 degrees.

Mix the eggs, vanilla, and sugar together. 
Add the oil, zucchini, flour, soda, powder, salt, and cinnamon.
Mix well.
Finally mix in your choice of nuts.
Pour into 2 greased loaf pans.
Bake for about 1 hour at 325 degrees. 
Let cool a little bit in the pan then remove and cool on a wire rack.

Original recipe.
Thanks Dianna


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