Thursday, September 20, 2012

Bev's Zucchini Bread

My lovely friend, Bev, gave me this recipe years ago and it's still the BEST zucchini bread I have tasted.  She has since passed away from leukemia, but each time I make it I am reminded of all the wonderful times we had.

Bev's Zucchini Bread
Makes two loaves
2   2/3    c. sugar
2/3 c. shortening
2/3 c. water
4 eggs
3 c grated zucchini, seeds removed before grating
3  1/3 c flour
2 t. baking soda
1/2 t baking powder
1 t. cinnamon
1 t. ground cloves
2 t. vanilla extract
1 c. chopped walnuts
Cream sugar and shortening.  Add eggs and beat just until blended.  Add the water and grated zucchini and vanilla.
In a separate bowl, sift all of the dry ingredients together, and then add gradually to the wet mixture, just until blended.  Stir in walnuts.
Divide batter between two well-greased loaf pans.  Bake at 350 degrees for 55-65 minutes.  Use a toothpick to test for doneness in the center of each loaf.  It should come out clean.  Set on wire rack and cool for 8-10 minutes.  Run a knife around the edges of the pan and remove bread from pan.  Continue cooling on the racks.  Store in baggie or air-tight container.....refrigerate if not eaten within a day.
I made four loaves yummy.  I even added some ground flax and chia seed this time.
The Crow's Nest

Coffee Hour Pumpkin Bars

Here's a great Fall recipe!
I got this recipe from a lady at church, who used to make them every Fall for our Sunday coffee hours.
Serve with hot coffee, hot chocolate, mulled or cold cider or just a big glass of cold milk!

Coffee Hour Pumpkin Bars
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (I used canola)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract

 Combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda.  Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.  Spread the batter into a greased sided cookie sheet pan (jelly roll pan). Bake at 350 degrees for 30 minutes. Let cool completely before frosting.

To make the icing:
Combine the cream cheese and butter in a medium bowl and beat until smooth. Add the sugar slowly until combined.  Mix in the vanilla and spread on cooled pumpkin bars.  Store them in the fridge.
The Crow's Nest