Zucchini rhymes with delicious

I remember growing up in my old house that was beside the Chateauguay river. We lived there for maybe 9 years? Now that I have perspective the house itself was tiny, but we had this huge backyard, bigger than anywhere else I have ever lived or visited. We had an equally huge garden (maybe that's where my urge to grow my own food started from) where we planted all sorts of things, from sunflowers to all kinds of berries to of course zucchini. We had a large patch of zucchini and I don't know if it was the soil or the love and care my mom gave to those little green squash plants, but they grew into monsters. They were HUGE, the size of spaghetti squash and they grew so rapidly! Usually we had one or two regular harvests, but I remember being late fall when the first frost had frozen the grass for the first time, and I had wandered over on the vegetable patch, and found this enormous zucchini that was hidden under the huge leaves. When my mom saw my discovery she responded by saying 'Another one??'. That was how much darn zucchini we harvested that year!

So enough remembering, this all came about because I just got some zucchini on special and decided to make some of my mother's zucchini bread! Delicious, moist, this is just as good as a breakfast bread as a slice of dessert! Mmm mm good!

Ingredients

• 3 eggs
• 1/2 cup of vegetable oil
• 1/2 cup of applesauce
• 1 tbsp vanilla extract
• 2 cups of grated zucchini (I also ad some bigger chunks to change up the texture)
• 1/2 cup of raisins
• 1 cup of brown sugar
• 1 cup of white sugar
• 3 cups of flour
• 2 tsp cinnamon
• 1 1/4 tsp of baking soda
• 1/2 tsp of baking powder

Directions

1. Preheat oven at 350 *F.
2. Mix all wet ingredients together, including the zucchini.
3. Mix all dry ingredients in a separate bowl, and slowly incorporate them into the wet mixture. Mix until homogeneous.
4. Bake for about an hour.