And We Got to Get Ourselves Back to the Garden

It's the end of summer and anyone with a backyard garden has an abundance of zucchini. Sometimes I feel like Bubba in Forrest Gump citing all of the ways one can use zucchini. Of course, the hands down favorite is Zucchini Bread. I'll share my family's easy and delicious recipe.

Zucchini Bread

                                                                         
3 Cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
2 tsp. Cinnamon
½ tsp. Nutmeg
3 Eggs
2 ¾ Cups Sugar
1 Cup Oil
1 ½ tsp. Vanilla
2 Cups lightly packed grated Zucchini
½ Cups Raisins
¾ Cup Nuts (optional)

Sift dry ingredients together.
Beat eggs with sugar, oil and vanilla
Gradually stir in dry ingredients
Stir in zucchini, adding raisins and nuts

Divide between greased loaf pans

Bake in 350 oven 45-50 minutes                          

Enjoy!