Mmmmmm....

My fabulous friend, Liz, gave us some zucchini from her garden. Her garden is beautiful. Someday I will get ambitious and tear out the cement bricks that are half my backyard, cut down the rotten apple tree, and plant a beautiful garden. But until then, I am loving the zucchini from Liz. Thank you, thank you, thank you Liz!!!

I baked up some delicious bread. It truly was scrumptious. Weston devoured it and Jeff ate an entire loaf himself. Here's the recipe:

Zucchini Bread

Ingredients:

• 3 eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 1 cup chopped walnuts 1/2 to 1 cup raisins or dates, optional

Preparation:

Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.
Mix together flour, salt, baking soda, baking powder, and cinnamon; mix lightly. Add dry ingredients to first mixture, stirring to blend. Stir in walnuts and raisins or dates, if using.
Pour batter into two loaf pans, 9x5x3-inches in size. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean.
Cool and serve or wrap and freeze.

I made four mini loaves and baked them for 45 minutes each.