Food - Bread

When we came home from the hospital with both of our daughters, my mom made zucchini bread each time. It was the most delicious food I had eaten in days! Also, my lifelong friend, Emily, made zucchini muffins for us to enjoy while in the hospital. So, every time I make zucchini bread in the summertime, I smile and remember how scrumptious those homemade muffins and bread was, and the celebration of the birth of two healthy, beautiful baby girls! It’s such a sweet example of how food is tied to memories, loved ones who’ve passed on, those still with us and the chance to make new memories with a simple loaf of bread.

summer zucchini, in season,

is the best!

I use a food processor to shred the zucchini, but I’ve also used a hand grater.

recipe

Sadly, I don’t have my mom’s recipe but I did find one on Pinterest that seems to be identical.

• 3 eggs

• 2 cups sugar

• 1 cup oil (I’ve used coconut or canola)

• 2 tsp vanilla

• 2 cups grated zucchini

• 1 cup crushed pineapple (I found not draining it works better for a moist loaf)

• 3 cups flour (I use all-purpose)

• 1 tsp salt

• 1 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1 1/2 tsp cinnamon

• 3/4 tsp nutmeg

• 1 cup chopped nuts - optional (I've used pecans before)

• whisk eggs, vanilla & sugar in large bowl

• stir in zucchini & pineapple

• in separate bowl, combine flour, salt, baking soda & baking powder, cinnamon & nutmeg, nuts

• mix dry ingredients with wet ingredients & stir

• pour into 2 greased (I’ve used parchment paper instead) loaf pans

• bake at 350 degrees for 1 hour

• cool in pan for about 10 minutes, remove and place on cooling rack

• Sometimes I top the loaves with cream cheese buttercream frosting. :)