zucchini bread

There's nothing better than a delightful Pilates class where you walk out feeling five inches taller. Too bad  I had to come home to fresh zucchini bread baking in the oven. The smell is like childhood and warmth and fall and cinnamon whirling through the kitchen and it's a good thing I worked out today because I'm about to devour this. Kate loves the recipe from her tattered Discover Brunch circa 1977.

[Plate in background is hand painted ceramic from Urbino, Italy!]

Zucchini Bread                              

[from Discover Brunch]

3 eggs

1 cup brown sugar

1 cup white sugar

1 cup vegatble oil

1 tbs vanilla

2 cups sifted flour

1 tbs cinnamon

2 tsp baking soda

1 tsp salt

1/4 tsp baking powder

2 cups coarsely grated zucchini, loosely packed

1 cup chopped nuts

In a bowl, beat the eggs until fluffy. Beat in sugar, oil and vanilla

until it is thick and lemon colored. Add rest of the ingredients and

pour into two loaf pans (Kate does four small). Bake at 350 degrees

for 50-60 minutes (40 for four small). Invert on racks and let cool.