thegingerchef

Recipes from My Kitchen

on July 12, 2012

Hello again! I have been on travel for work 3 out of the last 4 weeks (thankfully, on my last one for a while). So between travel, visiting family, and having a baby shower I’ve been a little busy. But my Mama has volunteered another guest post for my blog – so I hope you enjoy!!!

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Zucchini Bread
This is a moist bread. I have made this same recipe every year as soon as the Zucchini begins to show up in our garden. This recipe makes two loaves which is really good because you can give one to your mom, neighbor, or hungry friends. Take one to work and I am sure it will vanish before your eyes. If you don’t have a garden, hit your local Farmers Market, raid your neighbor’s garden when they are at work, or purchase some at the grocery store. You should have everything else on hand to make this wonderful moist bread. It’s great hot, right out of the oven but it is also good for a snack, or breakfast. Heck, it’s just good anytime you want something to eat. Be sure to share some with your friends!

ZUCCHINI BREAD
Makes 2 loaves Will serve 16 hungry people Takes 10 min. to throw it together.
2 1/2 cups sugar
3 eggs
3 cups flour
3 tablespoons vanilla
1 cup oil
2 cups zucchini, grated
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cups nuts (optional) ( I just think nuts make the bread)
3 teaspoon cinnamon

1. Preheat oven to 350 degrees
2. Combine all ingredients
3. Pour into two greased loaf pans
4. Bake for one hour
Now, how easy is that!!

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