Author: Lori Forster
Every week I sit down and peruse several different websites, my cookbooks, and my handwritten tried and true recipes to make healthy meals for my family of five. I tend to use what I find as a base and add my own twist to each recipe, hoping to come up with my own tasty concoction to use over and over again.
Here is this weeks menu:
Monday – Spaghetti N Meatballs
Tuesday – Polish Sausage and Cabbage Soup
Wednesday – Heavenly Chicken Lasagna
Thursday – Mexican Shepherd’s Pie Leftovers
Friday – French Bread Pizza
Saturday – Leftovers
Sunday – Leftovers
You can find all the recipes, and photos for my meals here on my blog, and you can see my full menu plan here on this calendar.
- 2 C. grated zucchini
- 3 C. all purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3 tsp. ground cinnamon
- 3 eggs
- 1 C. vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- Preheat oven to 325.
- Grease and flour two loaf pans.
- Grate zucchini into a bowl and set aside.
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a second large bowl.
- Add sifted ingredients to the creamed mixture, and beat well.
- Stir in zucchini until well combined.
- Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
- Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Zucchini bread is not only delicious, but very easy to make. Below is the base recipe for two loaves, but I always at least double this and freeze my loaves to eat later or share with friends. I have step by step photos to add to this post… I just have to find them FOUND – LOL!