Great news ~ late Spring is peak season for fresh zucchini to enjoy! Zucchini is used in so many food dishes and prepared in many healthy ways such as steaming, grilling, deep-frying
(a super appetizer) and baking quick breads.
Zucchini is a member of the squash family...the smaller thinner squash are more tender and have a thinner skin. Great fiber intake! Below is a great recipe for zucchini bread ~ enjoy plain or with softened cream cheese


3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon

3 eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla extract
2 cups grated unpeeled zucchini, firmly packed
1 cup chopped pecans, lightly toasted (optional) 

 1. In medium bowl combine flour, salt, baking soda, baking powder and cinnamon; set aside
    2. With electric mixer beat eggs, oil, sugar and vanilla extract in small bowl.
3. Pour egg mixture in flour bowl beat with electric mixer until combined 
4. Add zucchini and pecans; combine
5. Pour into greased bundt pan
6. Bake in  preheated 325 oven for 50 to 60 minutes or until toothpick comes out dry.


Enjoy !!

Please email me at my school email: paskowcm@pwcs.edu for questions or comments