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f Here is the Zucchini Bread recipe, to be honest I have no idea where it originated from... I just know my grandmother made it as far as my family can remember and I make it everywhere. Take a couple of people, a couple of cups of coffee, and in the middle place a wooden board with nice butter, warm Zucchini Bread and it's just the perfect bite to accom- pany table lore. Slightly warmed, spread with butter and the room goes silent for a few seconds. I'm actually grinning writing this, re- membering the textures of warm fluffy sweet bread being cut with the cool texture of smooth cold butter that almost acts as the pedestal holding the bread high on the palate, and then a ran- dom pop of raisin crashing through for a split second, and the hint of cinnamon standing in the background. Well I know what I'm making later tonight! Oh La La ! I N G R E D I E N T S 3 cups all-purpose flour, spooned and leveled 1 1/2 cups sugar 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon baking powder 3/4 teaspoon baking soda 1 cup vegetable oil 3 large eggs, room temperature 3 cups grated unpeeled zucchini, about 2 medium 1 cup raisins Grandma's Zucchini Bread Makes 2 Loaves I N ST R U CT I O N S Preheat the oven to 325°F and grease two 8x4 inch loaf pans. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, salt and baking soda. In another large bowl, whisk together the vegetable oil and eggs. Add the grated zucchini and fold to com- bine. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the raisins. The batter will be thick. Divide the batter between the prepared pans. Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch. Remove from pans and cool on a wire rack. Serve with honey butter, cream cheese, or butter, if you wish. Recipe courtesy of Chef Henry Christian Photograph by Andrea B. Swenson 2024 | HOOK MAGAZINE 57

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