This year our garden has gone nuts! I suppose the amount of rain we had early on got it off to a solid start. And our one plant has produced more zucchini than we can possibly consume.
I have made all sorts of yummy recipes with zucchini and the one I get the most compliments on is my Zucchini Bread. My comrades here at CurrentMarketing tell me, “It’s the best they have ever tasted.” Just another way we like to keep our players content and productive – bribing them with yummy food!
Thanks Grandma for teaching me how to make something this delicious!
Here’s the recipe!
1 cup oil
2 cups sugar
2 tsp. vanilla
1 tsp. soda
1 tsp. salt
1 cup chopped pecans (optional)
3 slightly beaten eggs
2 cups raw zucchini shredded (including skin)
3 cups flour
¼ tsp. baking powder
3 tsp. ground cinnamon
Combine oil, eggs, sugar, zucchini and vanilla in a bowl. Stir in flour, soda, baking powder. Do NOT beat. Stir in pecans (optional). Oil and flour 2 loaf pans. Spoon batter into each loaf pan and bake in pre-heated 325 degree oven for 45 minutes to 1 hour. Use a toothpick to test the center and make sure it is done. Enjoy!
The grand spectacle of the sporting world — the Olympics — has, after a year of delay and confusing information, come and gone. But now