This morning I woke up to the sound of rain! I had to listen twice to make sure I heard right. Such a blessing and answer to prayer. God is good! I can’t help but think the crops are breathing a sigh of relief this morning as they soak up the moisture!
Chances are increasing every week that you might end up with a zucchini or two or six on your front porch. Ha! So, with that possibility we should probably talk about my favorite recipe to make with zucchini! Zucchini Bread. This recipe has been in our family for quite some time and was originally my great grandma’s. I love making recipes that my loved ones made the same way. Makes me all nostalgic.
This bread is moist and sweet with just a hint of cinnamon flavor. You need 2 cups of grated zucchini, and it makes enough for 2 good loaves! I love eating it when it is still warm with some butter on it. My kids have quickly become fans of it as well.
The sunset picture was taken just a little way down the road from the farm when we went on a walk. I’ve said it before, but God is truly the best artist! Have a great week!
Zucchini Bread
3 eggs, beaten
2 cups sugar
¾ cup oil
3 tsp vanilla
2 cups zucchini, grated
3 cups flour
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
2 tsp cinnamon
Preheat oven to 350 degrees and grease two loaf pans and set aside. Mix the first 5 ingredients. Then add the rest of the ingredients, the dry ingredients, that have been combined. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Enjoy!
– Mariah | TheFarmChicken
