Recipe of the Week

Before we know it Zucchini Season will be upon us. We will be searching for ways to use all of those zucchini that keep multiplying even if you rip out the plants by the roots. When my Grandfather was living and was able to garden he always planted enough zucchini for the family, friends, neighbors and those unsuspecting people that might stop by to visit. I swear even if you locked your car up while visiting.....those pesky zucchini found a way to get into the car. We would go home with a backseat full of them each and every time we visited during Zucchini season. I didn't want to waste any of the zucchini so I found various ways to use them.

ZUCCHINI BREAD

2 cups flour
1 1/2 teaspoons salt
3 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup oil
3 eggs
1 teaspoon vanilla
1 1/2 cups sugar
3 cups shredded zucchini (if using frozen....be sure and drain well)
1/2 cup chopped nuts
1/2 cup raisins

Preheat oven to 350 degrees. Grease 2 loaf pans. Sift together flour, salt, cinnamon, baking soda, and baking powder. In a large bowl whisk together oil, eggs, vanilla and sugar. Stir in flour mixture and remaining ingredients. Divide into prepared pans. Bake for 55-60 minutes or until cake tester comes out clean. Cool on wire racks to room temperature.