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I just received a recipe this morning from Judy (aka: Mrs. Papa Hank). Papa Hank says, ” It’s fabulous.”
Zucchini Crisp:
8 cups sliced zucchini
3/4 cup lemon juice
1/2 cup sugar
1 teaspoon nutmeg
2 teaspoons cinnamon
Topping:
1 and 1/3 cups packed brown sugar
1 cup flour
1 cup rolled oats
2/3 cup softened butter
Directions: Cook zucchini with lemon juice until tender–about 15 min. Add nutmeg, cinnamon and sugar. Blend until sugar is dissolved. Pour into a greased 9 x 13 pan. Combine topping ingredients and sprinkle over zucchini. Bake for 50 minutes at 375%–serve warm with ice cream or whipped topping.
219 calories, 8 gram. fat, 36 grams carbohydrates, 2 grams fiber, 2 grams protein (6 points plus Weight Watchers)
Grandma Reindl braiding 24-carrier wire in GE cable plant, Oakland, CA.
When I was a little, my grandma always made zucchini bread. Our family couldn’t wait to get a slice. We’d let it cool enough to handle, slice it up, spreading a nice square of butter across the top to melt. Zucchini bread and my grandma’s name are synonymous.
Grandma passed away at the age of 92. She was born in 1906 and worked for a time as a wire braider. After she passed, relatives scrambled for the recipe–we couldn’t find it. The neighbor down the road thought she had it. I made a recipe of it, always questioning the addition of pineapple. The finished product was excessively moist and not her recipe. Eventually, her granddaughter, Nancy, tracked it down. Perhaps you’ll try your hand at baking Grandma Reindl’s Zucchini Bread.
