Who Took My Scissors?: Z is for Zucchini Bread **Recipe Included**

So here's a recipe that I remember well from my childhood. My mom had a garden on the side of our house where she grew all kinds of goodies. One of those goodies was zucchini. Anyone who has grown zucchini knows that this stuff grows almost as well as weeds. You end up with a tremendous amount of zucchini and what do you do with said zucchini? Well, we made bread. Yummy, yummy bread. So, I present to you, my Grandma D's zucchini bread recipe!

Grandma D's Zucchini Bread

Bake at 350 for 1 hour. Makes 2 medium size loaves. Freezes well.

Cream together until light and fluffy:

3 Eggs
1 C Shortening
2 C White Sugar

Add the rest of the wet ingredients:

2 C Zucchini Grated
2 TBS Vanilla

Sift together and add to wet ingredients:

1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Cinnamon
3 C Flour

Optional Ingredient:

1/2 C Chopped Nuts

Easy Peasy. I bet you even have all these things already in your kitchen (maybe not the zucchini but hey they are easy to find right about now!). Pretty basic.

Now for the pics!

Here's whatcha need:

Cream until light and fluffy:

Add the rest of the wet team:

Okay secret ingredient here! I add 2 TBS of this lovely concoction, Spiced Vanilla Bean Sugar. Gives it a little something extra! Visit your local spice shop, you'll never go back to regular spices!

Sift together and add the dry team:

Disperse between 2 medium size pans. I go old school style and rub some butter into the pan and then lightly dust with flour. Makes removing the loaves super easy!

What about the nuts you say? Two options. Put them all in the batter after you've added all the dry ingredients. OR. If you have someone in your house who's not nuts about nuts (ba-doom-ching!), add a healthy dose to the top of one of the pans. I also sprinkle just a smidgen of brown sugar on the top (but not too much or it will burn).