On a recent visit to a friend’s house, she gave me some huge zucchinis from her garden. Her family doesn’t like them! But I knew exactly what to do with them.
Growing up, my mom was a wonderful baker. During the Fall, we would enjoy apple pies, pumpkin bread, and my favorite zucchini bread. The recipe is a little timing consuming because of the grating zucchini but it is worth it.
Thereceipe freezes well after it is baked and cooled. I made muffins so my sunshine could take some to school and get some yummy veg into his body! He thinks it’s a cupcake 
My Mom’s Zucchini Bread Recipe:
3 eggs, at room temperature
3 t. vanilla
1 C. vegetable oil
1 C. sugar
2 C. peeled, grated zucchini, drained
3 C. all purpose flour
1 t. baking soda
1/4 t. baking powder
1 1/2 t. ground cinnamon
1 t. iodized salt
1 C (4 oz) chopped nuts
1/2 C. raisins
Grease and flour 2 8 1/2″ x 4 1/2″ loaf pans, bake at 325 degree for 1 hour. Allow to stand in pans 10 min., then remove to wire racks to cool.
Lots of grating!
Almost ready to eat!
