Zucchini Bread

Normally the recipes I share here are pretty darn healthy. Today I'm sharing something a little on the sweeter side. But it DOES include veggies, so that cancels out the sugar, right? ;)

This week I was flipping through my Grandma's cookbook that my aunt put together for me. I love that many of the recipes are hand written with scribbles and food splatters. Most have no instructions. It makes me realize that I must have inherited my love of cooking and inventing creations in the kitchen from her. She passed away at only 65 when I was 8 so I never got to ask her many questions about her love of cooking. Baking her recipes makes me feel closer to her though.

Anyway, I came across her recipe for Zucchini Bread and decided to share it with you all today since you each received zucchini in your boxes. Imperfect zucchini are perfect for shredding and baking up, so this feels like an ideal recipe for this week. I did make a couple of adjustments to it in the name of health. And since she includes no instructions I've made some inferences on her behalf. ;) Thanks for sharing your recipe with us Grandma!

Zucchini Bread

What You Need:

2 cups shredded zucchini

3 eggs

2 cups sugar

1 cup oil

3 tsp. vanilla extract

3 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. baking powder

2 cups flour plus 2 Tbsp.

Raisins (optional)

Preheat oven to 325 degrees. Grease two bread/loaf pans. Wash one zucchini and use a hand grater to shred it. In a large bowl beat eggs till fluffy. Add sugar, oil, vanilla, cinnamon, baking soda, baking powder and flour. Stir until combined. Pour into loaf pans and bake about an hour or until cooked through. Cool and slice.