Cooperstown Zucchini Bread Recipe (Courtesy of my Mommy, who says, "Hi")

Since I spent all of today picking delicious zucchini, I have decided to post the recipe for one of my favorite dishes: Cooperstown Zucchini Bread.

I have no idea why it is called “Cooperstown Zucchini Bread”. I understand the “Zucchini” and “Bread” parts, but Cooperstown? Maybe it was invented there? Cooperstown has the Baseball Hall of Fame; maybe it has something to do with that? I went to the Hall of Fame once on a family vacation. We got to meet the dog from the Sandlot, but I didn’t get any zucchini bread. Hey! Now you know a little more about my life. Isn’t that spectacular?

Cooperstown Zucchini Bread

3 cups all purpose flour

2 tsp baking soda

½ tsp baking powder

1 cup vegetable oil

2 cups grated zucchini

1 tsp salt

1 tsp cinnamon

3 tsp vanilla

1 cup pecans

½ cup raisins

2 cups sugar

1 can (8 oz.) crushed pineapple (drain juice)

½ cup sour cream

3 eggs

Directions

1. Preheat oven to 325 degrees Fahrenheit or 162.77777777777777 degrees Celsius*
2. Mix all ingredients together
3. Cook in well greased loaf pan for 1 hour
4. Remove from oven
5. Devour!

Sharing with friends and family is recommended but not necessary.

*Clyfe taught me how to do that in Physics 400. Clyfe, I know you are not reading this, but your efforts with me were not worthless. Look! I can convert now!