Zucchini Bread

I loves me some zucchini bread!  It stems back from when I was a kid and my mom decided she wanted to grow zucchini.  And she grew a LOT of zucchini.  So much, in fact, that we had bags and bags of zucchini in the freezer.  It was taking over!  Argh!

So, my mom baked zucchini bread.  A lot of zucchini bread.  And I loved it!  I would heat it with some butter and extra raisins..... yummy!

I got a craving for it a few months ago, and came across this recipe.  It's really good and I follow it almost exactly (strange, I know).

You will need:

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla
• 3 cups (or so) grated fresh zucchini
• 2/3 cup melted butter
• 2 teaspoons baking soda
• Pinch of salt
• 3 cups flour
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• Raisins
• (optional add-ins are walnuts, pecans, and cranberries)

So, let's have some fun!

1.  Heat your oven to 350°.

2.  Grate your zucchini.

2.  In a large bowl, mix together the eggs, sugar and vanilla.

3.  Mix in your zucchini and melted butter.

4.  Sprinkle in a pinch of salt and your baking soda.

5.  Add your flour a cup at a time.

6.  I add in the cinnamon and nutmeg after the first batch of flour.  This way you can be sure the flavors are blended well.

7.  Keep adding your flour, mixing well.  And while you're add it, mix in your raisins or whatever you're using.

8.  Your batter should look something like this:

9.  Spoon into a well-buttered loaf pan.  This recipe should make 2 5x9 loaves.

10.  Bake at 350° for about an hour.  Start checking for doneness at 50 minutes.  Bread is done when a tooth pick inserted in the middle comes out clean.  Cool in pan for 10 minutes.  Turn out onto wire racks to cool throughly.

Enjoy!