A Handed-Down Family Recipe || Zucchini Bread 

This recipe for zucchini bread was handed down to Meg from her mother, and it’s one of our favorite quick snack treats.
- Zucchini Bread -
Preheat oven to 350*. Grease and flour a bundt pan.
3 Cups Flour
1 1/2 Cups sugar
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Mix in a large bowl and set aside.
3 eggs
1 Cup olive oil
2 tsp vanilla
4 Cups shredded zucchini
1 Cup raisins
1 Cup nuts
Mix together, then add to dry ingredients. Mix thouroughly until all flour is mixed in. Scoop into bundt pan and level out. Bake for about 1 hour, until a toothpick comes out clean. Let cool before slicing.
Today’s music, in order (available through Epidemic Sound bit.ly/2Mt3tXm ):
Intro: Let Me Love You by Loving Caliber
El Dorado by Blue Steel
Home Cooked by Sight Of Wonders
Feriado by Cornelio
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