Gifts from friends, when you least expect them, always take my breath away. You were thinking about little old me? They make you feel loved. What an amazing warm and fuzzy.
An amazon.com box filled with Krueig coffee cups arrived on the front door step last week. The reason? Well, there was a party last spring. A friend and I drank almost every single k-cup the hostess had to offer. Island Coconut was the flavor, extra cream, no sugar. Chocolate cupcakes may have been involved too. Embarrassingly we realized we had lost count of our coffee indulgence and apologized to the hostess. I bought a hard to find replacement box the next day and delivered it post-haste. My coffee drinking partner, remembering that day, recently had a box shipped to both of us with a note of “I miss you”. I love this type of gift giving. It make me tear-up like a Hallmark Commercial.
I try to do the same. Always and as often as possible.
There is a special someone out there who loves this Lemon Zucchini Bread Recipe. This one is for her, but she doesn’t know it yet.
It is a family recipe.
Use small zucchinis, the larger ones have way to much water content.
A food processor also comes in real handy.
A mixer too.
The lemon zest is the magic, don’t be prissy about it. Add lots.
It tastes delicious, like spring and sunshine.
- 3 eggs beaten
- 1 cup vegetable oil
- 2 cups sugar
- 3 cups grated zucchini
- 2 tsp. vanilla
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2 Tbls lemon zest
- 3 tsp. baking powder
- In separate bowls:
- Mix eggs, oil, sugar, zucchini and vanilla. Mix together lightly but well.
- In a separate bowl blend flour, salt, soda, lemon zest, and baking powder.
- Blend dry ingredients into batter, pour into 2 greased loaf pans.
- Bake at 325 for 50-60 minutes. Until a tooth pick pulled out of the center comes out clean. Do not over bake, it makes the loaf tough.
xxoo – friends. Give Gifts.