Zucchini bread, 2 brad loaf-

Oh, baby! Look at that bread!

I like it because it's easily thrown together in one bowl and very moist, makes two loafs, one to eat now and the other to freeze for later.

My brother’s neighbor brought over some zucchini bread a few years back. He pulled it out of the fridge and asked if I wanted some. I very reluctantly agreed to try it. I know, I also thought, “What kind of sick woman would put zucchini in bread”!? However, I was instantly proven wrong with just the first bite and I was amazed. I wondered how it survived for so long... I was thinking I would have eaten the whole loaf. It was addictive. Maybe it wasn’t only zucchini in there. Hahaha! Anyway, I started doing some research on this bread and made some in my cast iron mini loaf pans.

Lauren's favorite, perfect for her October birthday!

Includes the secret ingredient for super moistness: Pineapple!

Yep! It is a fall classic in our household. Crispy, buttery deliciousness waiting after a yummy oxtail dinner!

When it's summer, my family gets inundated with zucchini picked from the fields around our house. We can't possibly eat them all just by making side dishes and relishes so I baked some into a pound cake that I could eat for breakfast.When you eat this cake after it has initially cooled, try it sliced up and warmed in the toaster oven. It's yummy! Recipe by Setsubunhijiki

This is my Great Grandma's recipe