As you may know I am extremely fond of my sweet sister-in-law. During the summer you could expect to have a piece of her delicious zucchini bread which was more like a cake. Most of us think of zucchini bread however, my children longed for those summer days eating this scrumptious snack in her kitchen in Drexel Hill. My oldest daughter over the years tried numerous recipes for zucchini bread with disappointing results. I then reached out to my nieces and nephews for her recipe, not a winner. Then one day I was reminiscing about a dessert my mother-in-law made frequently, Cherry Crunch. A simple recipe that was a picnic staple. I went to my recipe box to find the Cherry Crunch recipe and was dismayed when it was not there in the cake section. I literally tore the box apart, looking in what I thought were the obvious places, nothing! Then, Hallelujah, I found it and stuck to the recipe card was another recipe for zucchini cake. So with that and the zucchini from the garden we proceeded to make the recipe I had found! After it was prepared, baked and cooled, I closed my eyes, took a bite and was transformed to a wonderful time many years ago. My heart and mind was filled with love and memories of those wonderful days. I love you Roccie!
2 cups sugar ( I reduced to 1 1/2 cups)
2 tablespoons vanilla
1 cup oil
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups zucchini grated and drained
1 cup crushed pineapple drained
1/2 cup raisins
1 cup chopped walnuts
1/2 cup chocolate chips (optional)
In a medium bowl whisk together the dry ingredients. In a large bowl whisk together the eggs, sugar, vanilla and oil. Add dry ingredients and mix well. Add zucchini and pineapple, mix again. Finally add the raisin, nuts and chips. Bake in two loaf pans lightly oiled @ 325 for 1 hour. Remove from oven and cool, then remove from pans.
I hope this will become a summer favorite in your house!
Cherry Hill, NJ