Kids In The Kitchen

The cutest culinary-in-the-classroom site ever - Klinger Cafe - is hosting a recipe party, and we're all invited! YUM!  What's your recipe for a great year?  A tasty treat that I like to leave in the lounge as a snack for our staff is zucchini bread.  This recipe makes two loaves (plus a little one to share if you have an mini-tin!) of the BEST quick bread.  And it's our kids' favorite anytime snack to help me make AND to eat!
Zucchini Bread
3 eggs
1 cup vegetable or Canola oil
2 cups sugar
3 cups flour
1 cup chopped nuts (optional)
2 cups grated zucchini
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon (or try cinnamon chips!)
3 tsp. vanilla
A splash of buttermilk (optional)
Directions:  Beat the eggs, mix with oil and sugar.  Add dry ingredients and vanilla.  Stir in grated zucchini (and nuts if you're using them.) Add a splash of buttermilk if the batter seems dry (or as a flashback to your childhood days in the kitchen at Grandma's side). Divide mixture evenly between two bread tins sprayed with Pam. Lightly sprinkle sugar (granulated OR brown sugar!) on top of batter for a bakery-style crust.  Bake at 350 for 1 hour.  Enjoy!