Food, Lifestyle

Recipe: back-to-school Zucchini bread

September days are always bittersweet for parents. The bridge between beach days and back-to-school days marks a transition from carefree time with toes in the sand to schedules and homework. I have always loved the ease of summer evenings, not being on a demanding schedule, especially for mealtime. Once September rolls around, it is back to schedules and rituals, like making lunches for school children.

As a young schoolgirl, I recall the simple lunches my mother would prepare that featured a cheese and tomato sandwich and a piece of fresh fruit packed with love in a paper bag. I would often add a treat like a Butterfinger candy bar on my paper route to school. Ah, the joy of those little things.

My, how things changed. Children today march off to school outfitted with a trendy lunch bag carefully packed with a customized lunch. Our daughter, Alexa, did not like sandwiches, so her daily school meal would consist of carrot sticks, fruit, yogurt or chicken cutlet with healthy accoutrements. I also popped a little note in her lunch along with a special sweet treat. Even after she graduated high school and went off to college, I would bake a dozen cookies so she would have a slice of home to bring with her.

There’s lots of little notes you can send to your child to remind them how special they are. Whether you write it on a heart-shaped doily or a neon post-it, packing a handwritten message with your child’s lunch is one of those little things that will be etched in his/her memory forever.

Of course, freshly baked cookies or a sweet treat will also be welcome.

Here is a recipe that is sure to make your child’s school day a little sweeter.

Zucchini Bread
3 eggs
1 c. vegetable oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 can (8 oz.) drained crushed pineapple
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 c. walnuts (optional)
1/2 tsp. nutmeg
2 tsp. cinnamon
1 c. raisins (optional)

Preheat oven at 350 degrees.
Grease two 8-by-4 loaf pans.
Shred zucchini.
Mix flour, baking soda, salt, baking powder, cinnamon and nutmeg together.
Beat eggs, oil, vanilla and sugar together in a large bowl.
Add dry ingredients to egg mixture; mix well.
Stir in zucchini, nuts and raisins until well-mixed.
Pour batter into greased pans.
Bake for 40 to 60 minutes or until tester inserted in the center comes out clean.
Cool 30 minutes in pan.
Cut and serve.

 

More Stories In Lifestyle