zucchini bread

What better that an excuse to bake than my trip to Seattle so I won't be empty handed for my gracious hosts. And if my memory serves me when Frank and Kristin were visiting San Diego I had zucchini bread made then and they gobbled it right up! I had all the ingredients so I was ready to go for making my favorite "bread". With almost as much sugar as flour it is more like a cake but calling it bread makes me feel less guilty having it for breakfast (which is when I usually have this yummy treat), ahh who are we kidding, I had birthday cake for breakfast almost every day until that cake was gone, I could care less what we classify this treat as!

Zucchini Bread:

Preheat oven to 325 deg Ferh.

3 eggs

1 Cup canola oil

2 Cups sugar

2 Cups grated zucchini

1 tsp vanilla

3 Cups flour

1/4 tsp baking powder

1 tsp baking soda

3 tsp cinnamon

1 tsp salt

1/2 Cup sliced almonds or other nut (optional)

With all ingredients ready mix all dry ingredients (excluding the sugar) together using a whisk to "sift" them together.

In another bowl, beat eggs until light. Add oil, sugar, vanilla and grated zucchini. Mix lightly but well.

Add the wet ingredients to the dry ingredients and stir until just combined. If adding nuts now is the time. I use sliced almonds and scrunch them in my hands to break them to smaller pieces.

Mix well.

Using a non-stick cooking spray prepare 2 bread pans. Bake at 325 deg F for 1 hour or until toothpick comes out clean. Cool out of pans on a wire rack.

Optional: After bread is out of oven and pan and cooled till just warm, drizzle warm bread with lemon glaze (powdered sugar and fresh lemon juice, enough of each for amount and desired consistency). The lemon complements the zucchini bread wonderfully!

I cannot wait to get to Seattle TODAY to dig into this sweet treat (and see dear friends and sweet babes)! Pictures and stories to follow when I return early next week!