Zucchini Bread

My mom was not much of a cook but I loved what she cooked because I didn't know any better. In hindsight I can say that she nailed about a half dozen plus a few more recipes.Her strength, really, was language and love.
    Her Dad was 2 yrs old in 1881 when he emigrated to the US. Her grandfather Eric Engson was the 1st practising medical doctor in Kittson County in NW Minnesota. Twenty years later he was granted a license. He had been an apprentice doctor in Sweden where he and his doctor/ mentor had specialised in bone fractures in a logging area of Sweden. Logs, axes, loggers, consequent fractures and necesary repair.
       Mom spoke only Swedish when she attended 1st grade. English came quickly and years later she would teach English, French, German and Spanish in Secondary school in Minnetonka,Mn.
       Mom was a single parent to the 3 of us kids after twin brother Jim and I(John) were in 1st grade. Sister Karen was 4 yrs older. Dad had early success as a teacher, principal and coach but booze did him in and he lost his job and his marriage.
        Mom made great banana nut bread.Warm from the oven and spread with fresh butter there was nothing better.

Zucchini Bread - adapted from several sources including Mom and me and Smitten Kitchen

Ingredients:

                   3 eggs
                   1 cup olive and veg oil or combo
                   1 cup brown sugar
                   1/2 cup maple syrup
                   2 cups grated zucchini or summer squash or combo
                   1 1/2 cups all purpose flour
                   1 1/2 cups whole wheat flour
                   1/2 cup oatmeal
                   3 tsp cinnamon
                   1/4 tsp nutmeg
                   1 tsp baking soda
                   1/2 tsp baking powder
                   1 tsp salt
                   1 cup chopped walnuts
                   1 cup chocolate chips

                   Method:
                               Preheat oven to 350 degrees. Grease and flour 2 8 inch cake pans.
                               Beat eggs, oil and sugar and maple syrup with a whisk, add zucchini.
                              Incorporate  flours, cinnamon, nutmeg, baking soda, baking powder, and salt and
                               add to egg mixture. Stir in nuts and chocolate chips.

                              Bake at 350 degrees for 20 minutes. Cut like a pie and serve warm with butter.