During the holiday season in Vermont, we watched the weather carefully hoping for snow but wary that family driving up for the holidays might not be able to make the trip. Even when the town’s road crews were out early our very long, hilly driveway on the eastern flank of an unnamed mountain might remain impassable for days after a snowfall. More than once we had to snowshoe down the hill to ask our neighbor for a lift into town.
So, it was natural for me to start making and baking gifts at home. Our wood fired stove infused the house with a sweet, smoky scent, especially if we had some cherry wood or hickory. With the world outside my window looking like a hallmark snow globe, I would fire up the oven, put on some seasonal music and my kitchen was transformed into a spice-scented gift shop.
There was a time when all gifts were baked, knitted, carved, built or painted at home. To me, a handmade gift from the heart still conveys love far better than anything purchased at a store or online.
I have this recipe in my collection marked “Best!”
Ingredients
3 eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
2 cups peeled, well drained zucchini, shredded
3 cups all-purpose flour
1 teaspoon each baking powder and baking soda
1 teaspoon salt
1 8-ounce can crushed pineapple, undrained
1 cup chopped pecans or walnuts
1/2 cup raisins (optional)
Directions
Preheat oven to 350°. Grease and flour two 9×5 loaf pans. Beat eggs until fluffy. Add sugar, oil and vanilla, blend well. Add zucchini.
Sift together flour, baking powder, baking soda, and salt. Add to batter. Stir in pineapple, nuts and raisins, if using. Pour the mixture into the pans and bake until a toothpick in the center comes out clean, usually about 1 hour.
Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors.