This Is A True Chocolate Lovers Dream Dessert
My great grandmother was a strong woman. She knew what she liked, what she didn’t and wasn’t afraid to share her thoughts on just about anything. Yet she was fair and always treated everyone with respect. I greatly admired her and strive to be like her now that she is gone.
Every year on her birthday my extended family gets together to celebrate her life. We gather at my parents’ house, eat way too much fun and laugh until our cheeks and stomachs hurt. And the best part? Everything we make was either one of her own recipes or inspired by something she used to make.
She was an amazing cook—she was known far and wide for her meatloaf and peanut butter cookies—and loved to share food with family. I don’t think I ever visited her without being offered a slice of this or piece of that to take home and savor. But there was one recipe of hers in particular that I loved most of all.
Her zucchini bread was absolutely legendary (at least to me!). I could probably polish off a whole loaf by myself if I wasn’t obligated to share with the rest of my family. And now have a soft spot for recipes made with this versatile vegetable.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: This batter can be made into muffins, too. Fill each muffin cup about ¾ full and bake until a toothpick comes out clean.
Recipe and image courtesy of Megan’s Sweet Life.
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