There’s not a whole lot that I like more than a good piece of what I call “breakfast bread” and a hot cup of coffee. My Aunt Windy and I would often share a piece of bread, a cup of coffee and conversation in the mornings when I lived with her before the move and now that combination holds some sweet memories for me. Here is a recipe for some Zucchini bread, but I hope that it’s more than a recipe for food, I hope that it becomes part of a recipe for lasting memories.
LYNN’S ZUCCHINI BREAD
2 loaves
Ingredients
3 eggs
1 cup oil
1 1/2 cup whole wheat flour
2 cups sugar
1 1/2 cup all-purpose flour
3 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
2 cups grated zucchini from two medium zucchinis
3 teaspoons vanilla extract
1 3/4 cups chopped walnuts (one 80z bag chopped walnuts)
1 cup raisins. I often use golden raisins
Method
1. Preheat the oven to 325 degrees. Butter and flour 2 81/2 x41/2x 21/2 inch loaf pans. I use disposable aluminum pans, which make it a snap to remove the loaves.
2. Beat the eggs in a large mixing bowl until foamy. Stir in the sugar and oil, and blend thoroughly
3. In a separate bowl, mix together the salt, flour, cinnamon, baking powder and baking soda. Add this to the egg mixture, a third at a time, beating thoroughly after each addition. The mixture should be stiff.
4. Add zucchini and vanilla. Fold in nuts and raisins. When thoroughly blended, pour the mixture into the prepared pans.
5. Bake for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
Found at Decoartsnow.com
Leave a Reply