New Recipes

I was inspired by a friend this weekend to try to start baking more again. Little does she know that she inspired me either, but Miss J this is a shout out to you. I have had this zucchini bread recipe forever, since the original baker gave my hubby a loaf for Christmas and later sent over the recipe after we just fell in love with it. Then came kids so I never got around to making it, and now B is a bit of a health nut at times too so...you know how it goes. Aidan has gotten super picky over the past school year and even more so over the past few weeks, so when my friends hubby mentioned this bread the light went off in my head how to get some veggies into my son without him realizing. Hence, I baked zucchini bread. I told Aidan it had veggies in it, but he thinks I am fooling him and what is really in the bread is green sprinkles. I will let him think this if it will get him to eat it! So here it is, an Aidan approved Zucchini bread recipe.



Zucchini Bread- by Crystal C.

3 eggs, beaten
1 1/2 c sugar
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2/3 c oil
2 c grated zucchini
3 c flour
1 tsp baking powder
1 tsp cinnamon
1/2 c nuts (optional)

Grease and flour 2 loaf pans. Beat eggs and add oil, sugar, zucchini. Add vanilla and cream together. Sift 3 c flour and add other dry ingredients to cream mixture. Add nuts. Bake 1 hour at 325 degrees.

M's notes: I left out nuts as I am not a huge fan and neither are the kids. 2 c of grated zucchini-I left the peel on and just grated the whole thing, 2 of them made just over 2 cups grated.


Enjoy, later taters.