A little love from the kitchen

Hello Ladies,

Being that the cold weather has approached and the leaves have fallen to the ground, I wanted to share with you my favorite crisp weather zucchini bread recipe. To me, nothing beats the smell of my house when I have a loaf or two of zucchini bread in the oven. The aroma of cinnamon and vanilla fill the room and make my house smell so fabulous and feel so nice and warm. So I'd love for you all to have my family's special recipe and enjoy that same warm joy that this brings to my home.

*Add column 1 to column 2



Column 1

-3 beaten eggs

-1 cup of oil or for healthier option 1/2 cup applesauce, 1/2 cup oil

-2 &1/4 cups sugar

-2 cups grated zucchini

-3 tsp vanilla



Blend together until nice and smooth consistency



*Column 2



-3 cups flour

-1 tsp salt

-3 tsp cinnamon

-1/4 tsp baking powder

-1 tsp baking soda

-1 cup chopped nuts (optional)



Mix together and then add column 1 to column 2 and blend all together until smooth.



Put in 2 9x5 metal loaf pans sprayed with non stick spray. Bake at 350 degrees for 1 hour.



I've had such an abundant amount of zucchini provided to me over the season that I have felt, at times, I couldn't keep up with it. If that has happened to you, here are a couple of tips you might enjoy.

- after zucchini bread had cooled place in zip lock baggie and put in freezer. It only takes a night to thaw out and be ready for the event you may need it for..i.e. MOPS :o)

- if you don't have time to use the zucchini right away but obviously don't want it to go to waste, grate or shred it all and divide into 4 cup segments and place in zip lock freezer baggies. When ready to use let it completely thaw out and then place on paper towel and slightly squeeze out excess moisture. This way it will not be too watery. When freezing zucchini it's important to remember that it looses a lot of moisture so you always want to double the amount needed so that you will have enough when it comes time for baking.

I truly hope you all enjoy this recipe, and get the use of all of your zucchini that the gardens around us are producing.

Love to you all,

~ Katie Sullivan