Old Fashion Zucchini Bread

Grandma Averill’s Zucchini Bread

2 cups zucchini, shredded

2 cups sugar

3 eggs, slightly beaten

1 cup vegetable oil

3 tsp vanilla

1 tsp salt

3 tsp cinnamon

* 3 cups flour

1 tsp baking soda

1 tsp baking powder

½ cup raisins

* ½ cup walnuts

Preheat oven 350°

Grease two 9x5 inch bread pans.

In medium bowl combine zucchini, sugar, eggs, oil and vanilla; set aside.  In large bowl combine flour, salt, cinnamon, baking soda, and baking powder.  Mix well and create a well in the center of the mixture.  Pour zucchini mixture into well all at once.  Stir just to combine all ingredients.  Fold in raisins and nuts.  Pour into prepared bread pans. 

Bake 350° for one hour or until toothpick inserted in center comes out clean.

*Crackerberries version uses 2 cups all purpose flour, one cup whole wheat flour and pecans instead of walnuts.

© Crackerberries 2013

Hummus

A Cool Summer Treat

1 cup dry chick peas

3½- 4 cups water

¼ tsp nutmeg

¼ tsp pepper

¼ tsp chili powder             

¼ tsp celery seed or salt

¼ tsp cayenne pepper

2 cloves garlic

1 Bay leaf

2 tbsp lemon juice

1 tbsp olive oil

½ tsp sesame seed oil

½ tsp sea salt
1 tbsp peanut butter

Place all ingredients in slow cooker and cook on high for three hours and then on low for five hours.  Once done cool completely.  (Put in sealed container and let stand in fridge overnight.  This will help incorporate flavors.) 

Most of the juice from the chick peas should be absorbed into the peas, if there is any left, drain, do not rinse.

Place chickpeas, lemon juice, olive oil, sesame seed oil, sea salt and peanut butter in blender or food processor and process until smooth.

Serve on fresh veggies or rice chips.

© Crackerberries 2013