Thoughts from me - a preacher's wife, farmer's daughter, mom, and nurse. Posts are mainly intended to help me journal the events of my life - topics will include kids, church, work, marriage, life in general,
and of course my dogs . . . and whatever else I feel compelled to write about.

Friday, July 17, 2009

Zucchini Bread

Zucchini is a small summer squash. The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber.

In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.

Interesting. I don't like squash - but I love fried zucchini and zucchini bread. Go figure.

Zucchini Bread - by Aunt Jannie

3 eggs

1 cup brown sugar

1 cup white sugar

1 cup vegetable oil

2 tsp. vanilla

2 cups zucchini (peeled and grated)

3 cups flour

1 tsp. baking soda

2 tsp. pumpkin pie spice

1 tsp. salt

1/2 tsp. baking powder

1/2 cup chopped walnuts

Grease and flour two 9x5x2 loaf pans. Mix all ingredients, pour into loaf pans. Bake at 350 degrees for 60 minutes. Serve warm with butter. Enjoy!

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