Dee's 4th of July Zucchini Bread
Source of Recipe
Dee .... (copied in her words from my recipe card)
Recipe Introduction
Every 4th of July, Dee would bake her special ("heavy on the cinnamon") zucchini bread and take it and a picnic of chicken and salad and TONS of quilts and blankets to the river park. There she would reign supreme as the hostess
of the site and invite all who came by (and that was everybody who had ever tasted the zucchini bread before!)to sit and visit or stake out their own spot for the evening fireworks. Kids and family would come and go to the city pool, to the arts and crafts fair and in the evening to the band concert at the other end of the park, but in the end we all were on Dee's blankets with pillows and staring up at the most wonderful fireworks (to us in our little town they seemed great) and content with the day and full of zucchini bread.
I must note here that it is usually in the low 100's around the 4th...today it will reach 107! So it was no small thing to keep this tradition going year after year and baking all those loaves...
I did it last night in your memory, Dee...She was 54; she left 7 children who range in age from 34 to 10, and a good husand who still isn't quite sure how to go on...
List of Ingredients
3 eggs
1 tsp. soda
1 cup oil
3 tsp. cinnamon
2 1/2 cups sugar
1/2 tsp baking powder
3 tsp. vanilla
2 cups grated zucchini
3 cups flour
1/2 cup raisins and or nuts
1 tsp. salt
Recipe
Beat eggs, add oil, sugar & vanilla.
Stir in zucchini.
Mix well.
Sift together flour, salt, soda, cinnamon & baking powder. Mix well.
Add nuts & raisins.
Place in greased loaf pans & bake at 325 F. for 1 hour.
Makes 2 loaves.
Freezes well.
"I generally never sift anything and I am always generous with the vanilla and cinnamon.:
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