One of our favorite places to be is in the kitchen. We love to bake and cook and it all stemmed from our mom's passion of cooking. She would find a recipe that she loved, and then make it all year long. We used to say, "That was the year of the cheesecakes" or "That was the year of cinnamon rolls." Some of our fondest memories revolve around cooking together in the kitchen. We love to get together as family and contribute our best recipes for the meal. And we are constantly calling each other saying, "You've got to try this recipe!" We'd like to share our favorite recipes with you. So, happy cooking, happy baking, happy eating, and then happy exercising afterwards to burn those calories!


Monday, July 28, 2014

Leisel's Zucchini Bread

Nine years ago, a friend of mine named Leisel made me this recipe of zucchini bread. It became my favorite then and I still have not found a zucchini bread recipe to top it. One of her secrets is to boil the zucchini first, and mash it with beaters just like you would with mashed potatoes. If you happen to grow your own zucchini, then you can cut them up, boil them for 20 minutes, and then store them in sandwich baggies in 2 cup portions and freeze for later use. Then thaw when you're ready to use them. Just delicious!

Leisel's Zucchini Bread


INGREDIENTS:

 - 3 eggs

- 1 cup oil

- 2 cups sugar

- 3 tsp. cinnamon

- 1 tsp. baking soda

- 3 cups flour

- 1/4 tsp. baking powder

- 3 tsp. vanilla

- 1 tsp. salt

- 2 cups zucchini (boil first, then mash - makes it more moist)


DIRECTIONS: Mix together the eggs, oil, sugar, cinnamon, baking soda, and flour. Then add the baking powder, vanilla, salt and zucchini. Bake in *9-inch loaf pans at 350 degrees for 50-75 minutes. Remove from oven and butter the top of the loaf.

*I personally use the miniature loaf pans and this makes 8 mini loaves. I bake the mini loaves for 25-33 minutes. I haven't made the larger loaves in a awhile to know how much it makes.

at 7:54 PM

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