Bread and Cookies

It's fall, so therefore is time to bake and cook, which I love to do. This week I made chocolate chip cookies and Zucchini Bread. Next week, it'll be apple butter, more cookies, and probably a sweet bread or two. I know I'm making Bannock for a retreat I'm going to in a couple of weeks.



The cookies I made were from the back of the Nestle's Toll House Chocolate Chips bag, and while they tasted good, they were a little crispy and way too flat. But there aren't any left, so they couldn't have been too bad.








The Zucchini Bread recipe was from Allrecipes.com - love that site - and it turned out really well. I made 3 loves and none of them lasted more than a couple of days.







Zucchini Bread

• 3 eggs
• 3/4 cup vegetable oil
• 1 2/3 cups packed brown sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts

1. In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

If you don't use the 9 x 5 pans, it makes more. I didn't add the raisins or the nuts, and it tasted perfectly fine. The only hard part was grating the zucchini. I want to make it again, but they said the s-word on the news this morning - repeatedly - so, I don't know if it'll be around anymore. At least not for a reasonable price. Should've gotten more from the farmers market and frozen it after I grated it.