Wednesday, October 09, 2013

{Zucchini Bread}

Since Saturday I have made 10 loaves of my favorite bread...zucchini bread.  This has always been a comfort food for me.  A slice of this with a warm cup of herbal tea or hot chocolate always does my soul good.

I wanted to share the recipe a friend of mine gave me when we lived in Iowa.  Every time I make this bread I smile and think of Cindi Parks.  Genuinely kind, funny and always had a smile for me (or a silly face for me if I happened to look down at her when leading the whole church congregation in song, and then I'd spend the whole rest of the song trying not to bust up laughing), ahe was always someone I looked up to.

Cindi brought me a couple loaves of this delicious bread after I had given birth to Mailee.  I was struggling trying to navigate that hormonal roller coaster ride one goes on after giving birth, adjust to 2 kids and deal with being a "single but married wife to a Veterinary student".   It made my hard day better and feel loved.
 Cindi Parks' Zucchini Bread

1 cup sugar
1 cup brown sugar
1 cup oil
3 egg, beaten
2 cups grated zucchini
3 cups flour
3 tablespoon vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon 
1/2 cup chopped nuts (optional)
 1- Combine the sugars, oil and eggs. Beat well.  

2 - Add the zucchini and the vanilla.  

3 - Sift the dry ingredients and stir into the creamed mixture.  

4- Bake at 350 for approximately 45 minutes.  Be sure and check with a toothpick before taking out of oven.  Toothpick should come out clean when sticking it in the middle.

*Makes 2 large loves or 3 smaller ones.

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