Gift from God: Zuchinni Bread

I finally couldn't put it off any longer.

Every time I take a bite of my Pawpaw's recipe, I can see and hear and smell my Nana & Pawpaw's kitchen. The only reason I hesitated is because of doubt that the recipe, copied from a phone call in my mother's hand on yellow and white striped paper, would translate into a fasting treat, but it was time. Time for for Zucchini Bread.

I'm glad I did it, and here's the recipe for any of you who might be starting to get an abundant crop.

The only change is that the original recipe called for 3 eggs instead of rice milk and egg-replacer.

The Ingredients
(WET)
3/4 cup of rice (or soy) milk, warmed and beat with 1&1/2 TBS of Energy Egg-Replacer
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update: taking Marfa's advice, I made it again with 3/4 cup of applesauce and 2 TBS of flax meal instead of the rice milk/egg replacer combo - worked just fine. I did decrease the sugar a little, to compensate for the added sweetness.
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1 c oil
2 c grated raw zucchini
1 c sugar
1 c brown sugar
(DRY)
3 c flour
1 tsp salt
1 tsp baking soda
1&1/4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg

The Steps
1. Preheat oven to 350.
2. Grease 2 large loaf pans.
3. Beat wet ingredients and sugar.
4. Sift dry ingredients in a separate bowl.
5. Add dry to wet and add 1 TBS of vanilla, and optional chopped nuts or raisins.
6. Bake 50-60 minutes.


One loaf stuck to the pan because we didn't wait until it cooled to take it out. The other loafs came out fine after a couple of hours cooling. It seems a little oily, so I might decrease the oil next time, but let me tell you:

sitting at our round wooden kitchen table here in 2010, I was completely transported to 1986, at the rectangular table in my Pawpaw & Nana's kitchen in the little village in south Louisiana. Thank you, God, and please bless my grandfather Gilliam, and grant rest to the soul of my grandmother June.