http://808equipmentrentals.com/'"` I had never made a zucchini bread, but any way I can sneak veggies into my kids (and hubby’s) meals, I’m in!
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.
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!