How do you know someone doesn’t have any friends?
They are buying zucchini in August.
Oddly enough our zucchini isn’t completely out of control this year. Or at least we have been staying on top of it. Maybe we are just eating more veggies. You know, like we all should be doing. We have only found two or three zucchini that grew to baseball bat size. I like baseball bat sized zucchini. They mean one thing and one thing only- zucchini bread.
Nathan has always been the zucchini bread master in our house but this week I found myself staring a very tattered recipe trying to decipher his notes. I did pretty well if I do say so myself. One loaf was gifted and the other inhaled by my household in less than 24 hours.
Years ago we entered a loaf of this bread that Nathan made in the local county fair. It won a blue ribbon. By which I mean it took first place (in case there was any doubt). I was stupid proud. That was the year we also won a blue ribbon for our blueberry muffins. And second place for my carrot cake.
Seeing as the muffins and bread already have blue ribbons I am shooting for a first place for my carrot cake this year. Entries are due on Sunday. Yes the same carrot cake I made (disastrously) into cupcakes not too long ago. I think I am also going to enter my rosemary pound cake and maybe, just maybe, lemon dream bars. If I get around the bars brace yourself for the most addictive lemon bar recipe in existence. Also it is my daddy’s favorite and I love making them for him.
Zucchini Bread (makes 2 loaves)
So there is a secret to this recipe. Or so Nathan believes. The key is to grate the zucchini and let it drain. Grate it, put it in a colander, and let it dry out over night in the fridge if you have the time. If you are pressed for time press it in the colander to get most of the moisture out. Wrap it in a cheese cloth and squeeze all the moisture out if you really want to be thorough. We are looking for DRY zucchini.
3 cups all-purpose flour1 teaspoon salt
1 teaspoon baking soda3 teaspoons ground cinnamon1/4 teaspoon baking powder
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 cup chopped walnuts (optional)
Preheat oven to 350 F. Sift together flour, salt, soda, cinnamon, baking powder. In another bowl beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 buttered and floured loaf pans (line with parchment if you are like me and paranoid of the loaves sticking). Bake for 1 hour or until a toothpick inserted in the middle comes out clean.