Summer Zucchini Bread

This is my mother's recipe, with some Rinn changes, and only the big G knows where to original came from.

1/2 cup slivered or sliced almonds (or walnuts, but really, ew)
1 3/4 cups all purpose flour
3/4 tsp. soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
3/8 tsp. powder (I just eyed it from 1/2 a 3/4 tsp)

1 cup grated zucchini (just about 1 whole, small one)
2 eggs
1 cup of sugar
1/2 tsp. vanilla
1/2 cup veggie oil


Mix your drys together. Mix your wets together. Add the wets to the drys. Makes one loaf or about 18 muffin.  350F for about 55 for the loaf, 350F for about 30 for the muffins, watch then until they turn golden, and toothpick the babies to make sure the centers are cooked. Serve slathered in butter, or Brumle and I prefer.

Bon Appetite!