What’s your favorite time of day?
My favorite part of the day is sunrise. This is especially true on a clear day when the sun pokes through the blinds and washes across the square kitchen floor tiles. It creeps silently up the wall as I drink my tea and read my Bible quietly in the big blue puffy chair.
It brightens the faces of the hanging pictures of my grandboys as I decide what I will bake today.
I am free to choose anything, to make anything. Today, I’m thinking of my parents and the places they went all around the world in service of our country in their younger days and sharing the Word of God, teaching in their home church later in life. I decide to make my Mama’s zucchini bread.
I have fresh zucchini and pecans. I turn on my joy music playlist. I wash and grate the zucchini. I grab three duck eggs from the fridge from my farmer friend. Then, I pull out and mix up the rest of the ingredients and pour them into two large pans. Soon, my kitchen smells like a warm, sweet, spicy memory of home.
Zucchini Bread (Gluten free)
2 large or 4 small oiled loaf tins
3 cups washed and grated
Zucchini
2 cups molasses
3 eggs
1 cup melted coconut or olive oil
2 teaspoons vanilla
Mix wet ingredients in one bowl.
In another bowl, mix dry ingredients.
1 teaspoon baking soda
1 teaspoon baking powder
3 cups gluten free flour
1 Tablespoon clove
1 Tablespoon cinnamon
1 cup chopped pecans
Preheat oven 350 degrees.
Mix the wet ingredients into the dry ones until well blended. Pour into prepared pans.
Bake for 45 To 60 minutes at 350 degrees.
The bread will rise. The crust will turn brown, but the center will remain soft. Cool completely before turning out the pan and serving.
The bread keeps about 3 days in the fridge and a month in the freezer.
King's Daughter's Kitchen 