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Babara M Britton's Zucchini Bread

Barbara M. Britton was born and raised in the San Francisco Bay Area, but currently lives in Wisconsin and loves the snow—when it accumulates under three inches. She writes Christian Fiction for teens and adults. Barb has a nutrition degree from Baylor University but loves to dip healthy strawberries in chocolate. Barb kicked off her Tribes of Israel series in October with the release of “Providence: Hannah’s Journey.” Naomi’s journey, “Building Benjamin” launched April 1st. Learn more about Barbara and her writing HERE. 

Barbara's Latest Book Release: Love Grows Where God Grafts the Tender Shoot

Naomi desires to dance well enough to catch the eye of a wealthy landowner. Her father needs a substantial bride price due to the deaths of her brothers at the hands of the tribe of Benjamin. But when Benjamites raid the Ephraimite feast and capture young girls, Naomi is bound and carried from her home by Eliab, a troubled shepherd who needs a wife.

As Naomi awaits rescue, she finds Eliab has a strong faith in God and a just reason for abducting her. A reason that affects all the tribes of Israel. The future of the tribe of Benjamin hangs in the balance, but if Naomi follows her heart and stays with Eliab to rebuild his lineage, she must forfeit her family and become a traitor to her tribe. Buy the book HERE. 


Barb’s Zucchini Bread Recipe

3 eggs
1 cup oil
2 cups sugar
2 cups peeled and grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
¼ teaspoon baking powder
1 cup chopped nuts—if desired

Blend eggs until foamy. Add oil, sugar, zucchini and vanilla. Add dry ingredients. You may sift them, but I don’t bother. Add nuts if desired. Mix together. Place in 2 greased bread pans (Mine are 5.5 x 9.5”). Pans should be filled to half. Bake at 325 degrees for one hour. Test with toothpick before removing from oven. Cool on wire rack.