This is our intern Katie’s grandmother’s recipe. It and other interesting facts about Waterpenny intern life can be found on their excellent blog:
http://mulched.wordpress.com/)
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 1/4 tsp. baking powder
2 tsp. cinnamon
1 cup walnuts, chocolate chips, or berries (optional)
In a blender, exactly this way, first put in eggs, sugar, oil, zucchini and vanilla. Blend well. In a bowl, measure all dry ingredients together, then add the zucchini mixture and mix well. Add the walnuts, chocolate chips, or berries last. Makes one loaf (grease and flour bread pan). Bake at 350 degrees for one hour.
The beauty of such a memory is in reliving it–with every moist loaf taken out of the oven, with every warm slice devoured. The bonus: the bread freezes well, too, for enjoying in later months when the squash has gone to seed or frosted over. The downfall:
