Picture coming soon!
Two weeks ago I mentioned to a patient that I wanted to make zucchini bread but alas, I somehow managed to misplace my “family secret” zucchini bread recipe which isn’t my family’s secret recipe at all, but a secret family recipe via mom’s friend Karen’s mom. Wow, try figuring that one out. Graciously, Anne (the patient I mentioned earlier) said that she’d email me her favorite zucchini bread recipe, secrets and all and that I’d never want another zucchini bread recipe after I tried this one. This recipe is so easy that it doesn’t even need step-by-step directions or photos, all you need is to smell it baking and you’ll be a convert. This is Anne’s recipe, exactly as she emailed it to me. The only differences were that I used almonds instead of walnuts (Hey, what happened to that bag of walnuts I just bought? Those things are expensive! Oooh alright, you caught me… They were on last week’s Spinach, Goat Cheese, Craisin and Walnut salads.) I also floured my greased loaf pans. Call me neurotic, but after my yellow cake escapade a few weeks back, I will always go with my gut on this.
Anne’s Awesome Zucchini Bread
“Here is the recipe for zucchini bread with all the secrets!
3 eggs
2C sugar
3 C flour
1t salt
1T cinnamon
1t baking soda
1t baking powder
3/4 C chopped walnuts
3/4 C sweet coconut shreds
1/2 C vegetable oil
1/2 C applesauce
1t vanilla
1t almond extract
3C grated/raw zucchini
Grease two loaf pans
Bake 1 hour @ 325degrees”
Thanks again, Anne!
