Food for Thought – Edwina Napier


Happy birthday to Roy White and Matt White on July 1, Reba Roach and Randyedwinanapierclr White on July 2, Sawyer Kerr on July 3, Rob Weir on July 6, Tyler Kerr on July 8, Jonathan Spivey on July 11, and Emily Holtam and Wanda Donaldson on July 13.

Bible Verse

But the salvation of the righteous is of the Lord; he is their strength in the time of trouble.

– Psalms 37:39

Zucchini bread

3 eggs

1 cup oil

2 cups sugar

2 cups grated raw zucchini (unpeeled)

1 cup chopped nuts (optional)

1 teaspoon vanilla extract

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon soda

1 tablespoon cinnamon

Beat eggs until frothy. Add remaining ingredients in order given. Beat well and bake in greased loaf pans or one 9×13 cake pan. Bake for 1  hour at 325 degrees.

(You may omit baking powder with self-rising flour.)

Chocolate zucchini cake

2 cups sugar

1 cup oil

2 eggs

1/2 cup buttermilk

1 teaspoon vanilla

3 cups flour

1/4 cup cocoa

1/2 teaspoon baking powder

1 teaspoon soda

2 to 2 1/2 cups shredded zucchini

1 cup chocolate chips

Combine sugar and oil in mixer bowl; beat until thick. Beat in eggs, buttermilk and vanilla. Add flour, cocoa, baking powder and soda, mixing well. Stir in zucchini and chocolate chips. Spoon into 2 greased loaf pans or one 9×13 pan. Bake at 350 degrees for one hour or until wooden pick inserted in center comes out clean. Remove to rack to cool.