10.05.2010

Zucchini Bread

 


3 eggs
1 cup sugar
1 cup canola oil
1 cup brown sugar
2 cups zucchini, washed and grated with skin
3 cups flour
1 cup walnut pieces
1 cup canned pineapple, crushed
2 teaspoon vanilla extract
1 teaspoon allspice
2 teaspoon cinnamon 
1/2 teaspoon cloves
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder

In large bowl, combine eggs, oil, sugar, and vanilla until fluffy. Stir in flour, zucchini, pineapple, and nuts. Bake in two greased loaf pans at 325 degrees fro 45 to 50 minutes or until toothpick comes out clean. Cool and drizzle with lemon icing. 

Lemon Icing:

Blend: 
1 tablespoon melted butter
1 teaspoon lemon juice
1/2 cup powdered sugar

This is an original family recipe as many of my posts are. This is my Grandma Schmidt's creation. She immigrated from Saxony, East Germany before world war II. Her Atlantic Ocean passage was sponsored by Apostle Henry D. Moyle. She was what you might call an "indentured servant." She went to work for the Moyle family as cook, housekeeper, child care assistant to work off the money lent to her for the journey to America! 

I can not help but think of her and her stories about bear encounters in Island Park as a newlywed living in a tent on the Snake River or Monster the cat when I make her incredibly delectable recipes.



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