Perhaps the World's Best Zucchini Bread

Well, my zucchini did not exactly flourish this year, but luckily a neighbor lady's did! Inevitably this time of year Sister Fruitful Harvest will bring a big basket of squash and zucchini and other home-grown delights to church and offer her plenty to us less fortunate gardeners. . . and thank heavens, because zucchini bread makes the best Sorry-I-didn't-Make-It-Till-The-Last-Day-Of-The-Month Visiting Teaching treat.

And this might happen to be the world's best Zucchini Bread recipe. My mom's. It's delightful and delicious and I remember licking the frosting off loaves my mom made for her visiting teachees when I was like 5, so its time-tested and true. Try it. You'll like it.

Zucchini Bread

Combine with Mixer:

• 3 eggs well beaten
• 1 C veggie oil
• 2 C sugar

Add:

• 2 C grated zucchini (a good time to use that food processor)
• 3 tsp vanilla

Sift & Add:

• 3 tsp cinnamon
• 1/4 tsp baking powder
• 3 C flour
• 1 tsp salt
• 1 tsp baking soda

Divide into well-greased bread pans, 2 large or 5 small. Bake at 325 for 1 hour. Cool and Frost with maple topping.

Maple Topping

Heat on stove then cool:

• 3 Tbsp butter
• 4 tsp milk
• 1/2 C brown sugar

Mix in:

• 1 C powdered sugar
• 3/4 tsp vanilla