Zucchini is one of those things we've been getting in abundance from our CSA, and beyond sautéing it in butter and garlic, or throwing it in a quiche, I hadn't really done anything with zucchini. I had seen zucchini bread before at coffee shops and bakeries, but had never had some. When I found a zucchini bread recipe in on of my Grandma's cookbooks, I decided to give it a go! It turned out so wonderfully and I've already made a second batch because Dan wanted more (and of course we had more zucchini, so why not).
The rain has come in here in the PNW, so I haven't been doing much in the way of outfit shoots, preferring to spend my time in front of a warm stove or oven instead of trying to brave the cold, wet weather to grab some outfit photos. We've been hit by some record rainfall this past weekend, and merely going outside to run to the car results in mild drenching. Thankfully our house doesn't have a basement and is also on the top of a hill so we've avoided a lot of the troubles that many Tacomans have been dealing with.
(recipe via Auke Bay Chapel by the Lake Presbyterian Church cookbook)
3 eggs beaten until thick and lemon colored
1 cup butter, melted
2 cups sugar
2 cups grated, unpeeled zucchini
3 tsp vanilla
3 tsp cinnamon
3/4 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 cups flour
3/4 cup raisins and/or nuts
1. Preheat oven to 350ºF. Mix together eggs, butter, and sugar. Fold in zucchini, vanilla, cinnamon and nutmeg.
2. Sift together flour, soda, baking powder and salt. Fold into egg mixture and add raisins.
3. Pour into 2 loaf pans, greased or lined with parchment paper. Bake for 1 hour. Cool about 15 min and remove from pans.