Zucchini Bread

Bring on the ZUCCHINI SEASON!  Let's post all of our favorite Zucchini recipes!  This recipe is from the wonderful cook, Jane.  She gave me a loaf, and it's sooo good.

Zucchini Bread


MIX all together:

1 c brown sugar
1 c white sugar
1 c oil
3 eggs, beaten well
2 c grated zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1 ½ tsp baking POWDER
**chocolate chips if desired
POUR into a well greased loaf pan.

BAKE @ 325 degrees for 1 hour – makes 1 large loaf or 2 small loaves

Kneaders Chunky Cinnamon French Toast

This luscious French Toast recipe remains unrivaled! This recipe was originally demonstrated on Good Things Utah May 9, 2005.

Kneader’s Over-Night French Toast

Ingredients:
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter

Preparation:

Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8

Kneader's Carmel Syrup

1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup

Blend together and heat on stovetop until sugar is smooth.
Serve warm.