http://coloradomasterstrackandfield.club/locations/25/5280-challenge/ I had never made a zucchini bread, but any way I can sneak veggies into my kids (and hubby’s) meals, I’m in!
buying viagra in canada online Hubby also just found out he has a fatty liver and has been on a low-fat, low-cholesterol diet. Zucchini bread was one of the few things he said he could eat for dessert.
I also had a TON of chicken eggs that needed to be used and I read that breads are a good way to use them up, since most bread recipes call for at least 4 eggs.
buy hydrochlorothiazide HOLY MOLY! This bread is delicious. My kids don’t even notice the zucchini and eat it up for breakfast or we even eat it as dessert! It is SO GOOD.
I also cooked up my Grandma’s Banana Bread. Here’s the recipe for that one:
3/4 cup butter Crisco (this is literally what it says, but I just use real stick butter)
1 1/2 cup sugar (I use organic cane sugar)
3 cups sifted flour (who sifts now-a-days?!)
1 1/2 tsp salt
1 1/2 tsp baking soda
4 mashed bananas*
3/4 nuts chopped (I leave these out)
1 1/2 tsp vanilla
1 cup chocolate chips (I use dark)
*note: I save ALL my old bananas that have gone bad and freeze them. I think these give the bread the best banana-y flavor.
Set oven to 350 degrees.
Grease 2 bread pans, dust with flour (or use Baker’s Joy! That ish is the ish!)
Cream the butter & sugar, add eggs 1 at a time.
Add in all the dry ingredients.
Pour mixture into bread pans, filling only halfway. This leaves room for the bread to rise.
Cook in the oven for 60-70 minutes.
**ALSO** The best way to enjoy this bread is with butter melted on top in the microwave!
And with a hot cup of coffee for breakfast!