Zuchinni Bread

When I was younger, our family lived in Oregon.  It rains a lot there.  We has a massive garden.  Oh, how I loathed 'yard work day.'

Whether it was the rain or the green thumbs of my parents, our plants and vegetables were enormous!  Zucchini and squash are NOT my favorite.  So, not only did we have these vegetables, they were massive! My nose still crinkles at the thought. 

One year, while we were on vacation, our neighbor came over and put faces on all our zucchini and squash.  They were so huge, it was as if they should have had their own personalities by now. 

We often times shredded and froze the zucchini.  It can be used in soups, stews and sauces, without the eater being aware it is even there.  Vitamin power without the taste?!?!?  Awesome.

So, next time your neighbor, or co-worker, or friend, or mother, offers you some zucchini, whether you like it or not, take it with a smile and then make this:

Zucchini Bread

3 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon cinnamon (optional)
3 eggs
2/3 cups vegetable oil
2 cups sugar
2 cups grated zucchini*
2 teaspoons vanilla
1 cup raisins (optional)
1/2 cup nuts (optional)
3 ripe bananas or 8 ounces crushed pineapple

Preheat oven to 375 degrees F.  Grease and flour two standard loaf pans.

Sift dry ingredients.  Mix eggs, oil, sugar, zucchini and vanilla in a large bowl.  Add dry ingredients.  Mix in raisins and nuts if using.  Add in banana or pineapple. 

Distribute batter evenly into the two loaf pans and bake 1 hour or until a toothpick comes out clean.

*I like to keep grated zucchini in the freezer in 2 cup bags.

This was my grandmothers recipe.  We called her Da.