Bekah's Zucchini Bread

Our granddaughter Rebekah, raised her own money to go to summer camp this year by selling baked goods. Here is her delicious recipe for Zucchini bread

Ingredients:
2 cups Zucchini, peeled and grated
3 eggs beaten until foamy
2 cups sugar (or 1 cup Splenda & 1 cup sugar)
1 cup oil
2 teaspoons vanilla
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3 teaspoons ground cinnamon
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

Direction:
Mix the first 5 ingredients in a large bowl. Mix the dry ingredients together in another bowl, then add the dry ingredients to the wet mixture. Pour into 2 greased and floured bread pans. Bake for 1 hour at 325°.

Snacks

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Pan de Yuca (Yucca Bread)

This recipe is was given to me by my friend Maritza in Costa Rica. It is a wonderful bread to serve with coffee.

Ingredients:
2 pounds of shredded yucca
1 pound of shredded semi-soft white cheese (queso fresco, Monterrey jack, or provolone works well)
4 large eggs
1.5 cups of sugar (I substitute Splenda sweetener)
1/2 teaspoon salt (or more to taste)
2 teaspoons baking powder
1 stick softened butter or margarine (4 ounces)
1 cup chopped raisins
1 teaspoon vanilla

Directions:
Preheat oven the 350°. Grease a 9"x12" cake pan and dust it with flour. Peel and shred the yucca into a large bowl. Blend the yucca with the butter, Splenda and eggs. Add the baking powder, salt, vanilla and raisins and mix well. Bake 45 minutes to an hour, until a toothpick comes out clean.

Costa Rica

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