Zucchini Bread/Biscotti Recipe

My dad has been growing a community garden for years. He along with several of his neighbors enjoy sharing the labor associated with plowing, planting and tending to a vegetable garden. He is retired so when he isn’t riding his Harley motorcycle or fishing in Florida you will usually find him in the garden. A few days ago he gave me a few zucchini so, I decided to bake a loaf of bread for my dear father--he has always enjoyed zucchini bread. The recipe is simple and super moist. You can even make biscotti using this same recipe. Just slice the bread after it cools with a serrated knife and place on a baking pan lined with parchment paper. Bake in oven on low heat until you have reached the amount of crunch desired. Remember, you don’t want them to turn brown. You just want to dry out the crumb.The secret here is having patience and using a low temperature. Zucchini bread is very versatile so use your imagination and add the ingredients that you like. My Stepmother adds sweetened coconut, pecans, pineapple and raisins.

Ingredients:

2 cups of all-purpose flour
1 cup of vegetable oil (canola)
2 small zucchini (unpeeled & grated)
½ teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon baking power
1 cup of sugar
½ cup of brown sugar
1 teaspoon salt
2 teaspoon vanilla
4T lemoncello (can use 1 T of real lemon juice and a bit of zest)
¼ stick of unsalted butter
1 cup of walnuts
2 eggs


Directions:

Preheat oven to 325 degrees. Mix above ingredients very well. Pour into 2 seasoned loaf pans. Bake for 45 minutes.