Yea! It’s Spring Break for most schools in Texas. Since we don’t have any kiddos around anymore, its business as usual around The Jones’ cottage. I plan on setting out some spring decor which I will share with you later this week. I can’t believe it is almost the end of the first quarter. Before long, retailers will be tempting us with Christmas trees and such. Don’t fall for those shenanigans. Enjoy this season and the beauty of nature waking up after its winter hibernation. The rainbow of colors magically appearing outside has put a spring in my step with enough energy to spend more time in the kitchen.

I whipped up this Zucchini bread for breakfast on the patio. You know I LOVE♥ me some bread; sweet, sour just say “brrr…” and I’ll come running. You will love this moist, somewhat healthy loaf of yum too. Have a lovely spring break.

Makes two loaves
Ingredients:
3 eggs
2 cups grated Zucchini (3- Zucchini)
1 cup vegetable oil
1 cup granulated sugar
1 cup brown sugar, packed
2 tsp. vanilla
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 cup chopped pecans
Directions:
Preheat oven to 325 degrees. Grease and flour two 8×5 inch loaf pans.
In a large mixing bowl, add eggs, oil, sugar and vanilla. Beat until well blended. Add Zucchini. Mix well. Sift dry ingredients together and add to cream mixture slowly beating in between each addition until well incorporated. Pour mixture evenly into the prepared pans and bake for 1 hour or until toothpick inserted in the middle comes out clean. Remove from oven and let rest in pans for 10 minutes. Remove from pans and place on a baking rack. Let cool. The bread freezes well.