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     It was a real treat to get back into the kitchen last week.  I squeezed these recipes in last Friday and we enjoyed the yummy bread all weekend long.  If you get the urge to create either of these recipes, I would strongly encourage you to use the slices to make french toast.  My husband did this for me on Saturday and it was simply divine  

     I inherited these two zucchini bread recipes, one from my Aunt Liz and one from my longtime friend Kelly Yates (Perls).  Each are delicious with only slight differences in how they are made. 

    Pick one or try them both.  Either way I know you'll enjoy what you find.   

Zucchini Bread (brown) by Aunt Liz

Ingredients: 3 eggs, 1 cup vegetable oil, 2 cups sugar (1 can be brown-this is what I did), 2 cups grated zucchini, 2 cups flour, 1/4 tsp baking powder, 2 tsp baking soda, 1 tsp salt, 3 tsp cinnamon, 3 tsp vanilla, 1 cup nuts (walnut, pecans chopped- I used walnuts)

Instructions: 

1. In mixer beat: eggs, add sugar, oil and zukes

2. Sift dry ingredients and add to first mixture

3. Add vanilla and nuts

4. Pour into 2 - 5x9 inch buttered and floured loaf pans.

5. Bake 1 hour at 350*

Zucchini Bread (white) by Kelly Yates 

Ingredients: 1 tsp vanilla, 1 cup vegetable oil, 2 cups sugar, 3 eggs, 2 cups grated zucchini, 3 cups flour, 1 tsp baking soda, 1 tsp salt, 1/2 cup sour cream, 1 tsp cinnamon, 1 tsp baking powder, 3/4 cup nuts, raisins, chocolate chips ( I used raisins this time around)

Instructions: 

1. Blend together: vanilla, vegetable oil, sugar, eggs, zukes

2. Add to above mixture: flour, baking soda, salt, sour cream, cinnamon, baking powder, nuts/raisins/chocolate chips

3. Pour into 2 grease loaf pans

4. Bake 1 hour at 325*

Enjoy!

"Go confidently in the direction of your dreams. Live the life you have imagined" H.D. Thoreau