Baking Before the Storm

Last October we had Nor'easter that caused many people in New England to be without power for over a week.  So this year with Hurricane Sandy coming, I decided to do a little baking "just in case the power went out".  Fortunately, the power did not go out during this storm. 

I made some Chocolate Chip Cookie Bars, the traditional chocolate chip cookie recipe baked in a bar form.  I also made this Zucchini Bread...Yummy!  I found this recipe online at allrecipes.com, but added my own little tweaks to make it just my own.

Zucchini Bread

Yield:  Makes two loaves

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2-1/4 cups white sugar
3 teaspoons vanilla extract
1 tablespoon milk
2 cups grated zucchini
1 cup chopped walnuts (optional) or 1 cup chocolate chips (optional)

Grease and Flour two 8 x 4 inch pans.  Preheat over to 325°F.  Sift flour, salt, baking powder, baking soda and cinnamon together in a bowl.  Beat eggs, oil, vanilla, milk and sugar together in a large bowl.  Add flour mixture to the creamed mixture, and beat well.  Stir in zucchini and optional ingredients.  Pour batter into pans.  Bake for 40 - 60 minutes.  Cool in pan for 20 minutes, then remove and transfer bread from pan to cooling rack.