I remember many years ago as a child in my mother and father’s home watching my mother prepare meals for shut ins and widows. I will never forget the zucchini bread that she would make in vegetable cans by the dozens as my father stood at the kitchen bar waiting on them to cool to where he could carry them to the elderly or sick. This was their way of bringing a little joy in the life of someone that needed a small touch of care.
This was a simple task that anyone can do. You just have to make it a priority for you to share the love of hospitality with someone today.
Zucchini bread made in vegetable cans.
Save 4-5 small soup cans. Wash out and air dry.
Spray can with oil and lightly flour.
3 cups Self rising flour
3 eggs
1 cup oil
1 tsp allspice
1 tsp ground cloves
1 tsp cinnamon
2 tsp vanilla
2 cups sugar
1 cup pecans
2 cups grated zucchini (2 large zucchini)
Preheat oven to 350 degrees Mix sugar, oil and eggs; set aside. In a separate bowl, combine and sift dry ingredients together; add to the first mixture. Place cans on baking sheet evening spread apart on sheet. Pour batter ¾ way full into the greased and floured cans. Bake 35-45 minutes or until toothpick is inserted in center comes out clean. Let cool a little then run a butter knife around the inside of the can and the bread should slide out. If not, take a can opener and open the bottom of the can and push the bread out by pressing the bottle lid through the can.
Welcome to my home,
Anna
