Survival

I decided to make zucchini bread this afternoon. It was a tough decision, I can tell you. I had a long debate with myself.

• It’s SO hot outside. What are you thinking?
―But there is zucchini in the refrigerator.
• Do you even bother to READ anything you blog about?
―But there is zucchini in the refrigerator.
• Have you looked at the hall thermometer? It says 78 degrees. Inside. Before the oven has been on for 45 minutes.
―Only 78? That’s not bad.
• But it’s the first time it’s been under 80 inside, during the daytime, since … since I don’t know when.
―But there is zucchini in the refrigerator. If I don’t make bread I will have to eat green blobs in my dinner tonight.
• Oh, right. The green blobs. What was I thinking?

I baked. And I doubled the recipe and baked four loaves of zucchini bread because when I looked more closely in the vegetable bin, there were two zucchinis. I did not want to sweat in a hot kitchen for nothing. I needed a guarantee that for at least tonight, my dinner would be zucchini-free.

Here is my favorite zucchini bread recipe, courtesy of Dean’s mom.

ZUCCHINI BREAD

Cream:

3 eggs

2 cups sugar

1 cup salad oil

3 tsp. vanilla

Stir:

2 cups grated zucchini

3 cups flour

1 tsp. salt

1 tsp. soda

¼ tsp. baking powder

3 tsp. cinnamon

Combine with creamed mixture. Add ½ cup chopped nuts. Pour into two greased and flour bread pans. Bake at 350 degrees for 40-45 minutes.

In the past I have added all kinds of nuts … walnuts, pecans, sliced almonds. Today I used up the rest of the sliced almonds and since I needed more nuts I also added pecans. A little coconut sounded good so I threw in about ¾ cup of that just for the heck of it. I didn't add them this time but you can never go wrong with raisins. Never.

Buen Apetito!◦

Survival