I woke up craving something a little sweet this morning and when I saw three zucchinis in my fridge begging to be eaten it could only mean one thing….Zucchini Bread!
I first had zucchini bread when my childhood best friend brought zucchini home from her summer school farm and we didn’t know what to do with it. We found the recipe below and I’ve been in love ever since.
Since I didn’t have all the necessary ingredients on hand, me and munchkin had to run to the supermarket.
|Like a true New York driver scowl and all|
And no trip to the supermarket is complete without riding in the most annoying shopping cart known to man, the car cart. I’m proud to say I’m a pretty good cart driver, but this thing is impossible to maneuver. I find myself having to spin in circles to make a turn out of the aisle. I’m sure other shoppers find my weird cart driving entertaining.
Once we got home and unpacked our groceries it was time to begin our baking adventure.
|My sous chef overseeing the mixing process.|
We followed this recipe:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan for 20 minutes. Remove bread from pan, and completely cool.
|Into the oven they go.|
Needless to say, it is delicious and the perfect treat to warm us up and a cold, rainy spring afternoon.
|Ready to be eaten.|
Now I’m going to take my first attempt at overnight oats and return to my studies. I hope the oats turn out as yummy as everyone says.