a good memory and Zucchini Bread too!
So when we bought our first house, the neighbor lady came across the street to visit us shortly after we moved in to say hello and welcome us to the neighborhood. She brought me some of her zucchini bread with the recipe attached and said “this is the best zucchini bread you’ll ever have. You know what it was and is still the best recipe I ‘ve ever had for this kind of bread. I have fond memories of her then bringing me zucchini’s over that summer. Anyways it’s a great recipe enjoy!
2 cups sifted flour-substitute Bob’s Red Mill Gluten Free Flour Blend
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 tablespoons cinnamon
3 eggs or 3 tablespoon ground flax mixed with 9 tablespoons water let sit till jelled
1 cup vegetable oil
1 1/2 cups sugar
2 medium zucchini grated -2 cups
2 teaspoons vanilla
1 cup raisins
1 cup chopped nuts
Can vary ingredients by using chocolate chips to replace raisins
and my kids didn’t like the nuts.
1. sift flour, baking soda ,salt, baking powder,cinnamon together.
2. combine eggs , oil, sugar, zucchini and vanilla in a large bowl, blend until well mixed . Add raisins, or chips and nuts last. I know the original recipe put the bread in a regular loaf pan which you grease. Since at the time I was raising kids the loaves were the miniature kind (takes about 5 mini pans) so that I could use the loaves for a lunch treat and with our dinners at night or after school snack with some veggies. As the kids had their friends over to eat sometimes, one of them always called it corn bread and my son would correct him. Then he would say oh well it’s so good I forgot the name. I digress here.
bake @ 350 degrees for 40 minutes tll toothpick comes out clean. let the bread rest a few minutes and then remove from pan.
I will post another recipe with less oil which is far more healthy and easy to do but this is still a good memory for me. Family and times spent together.