Wednesday, July 23, 2014

Best in the land

Back when we used to grow a garden  we always had lots of zucchini squash this time of year. AND that meant only one thing. Honey would make zucchini bread. This summer time treat soon became one of Karlie's favorites. And since she doesn't have too many favorite foods we do like to oblige her when she does have something she enjoys to eat. 
We have not had a garden in a while, and although there's zucchini in the grocery store it's just not as special as the homegrown kind.
The other day, someone sent us some from her garden.
Karlie got that look in her eye.
I went downstairs, and Honey looked up her recipe. Her recipe book is chock full of tried and true favorite recipes mostly written in her own hand.
So today, we made Honey's Zucchini bread because
her recipe is really the best in the land.

Bake, cool and serve with Carb-ease. I love some carb ease and it's a perfect combo with Zucchini bread.

Honey's Zucchini Bread (probably copied from Southern Living Magazine at some point.)

Combine in a bowl
3 cups flour
1/2 t baking powder
1 t. salt
2 t soda
Set this bowl aside
Combine these ingredients in another bowl
3 eggs
1 cup oil
2 t vanilla
2 cups sugar
mix well
1 cup crushed pineapple
2 cup shredded zucchini
add the flour mixture slowly blend well
add 3/4 cup chopped pecans

Pour in greased floured pans, cook 350 for 45 mins  cool and turn out.