So we have been literally melting here in the great Northwest. The temp was 106 yesterday. Now I know that is not super hot other places (we used to live in Utah) but here it is a true record here! It felt like a heater blowing in your face when you went outside. It was not pleasant. I even had to hose down my animals to cool them off. They loved it.
I can't complain too much because we were smart enough when we built our house to put in a heat pump. So we fared pretty well. But, before it got too hot I had to use up some the of the zucchini that is coming on in my garden. So I got up early on Tuesday and baked a few loves of this super yummyness! I just used the recipe in the good old Betty Crocker Cookbook.
I can't complain too much because we were smart enough when we built our house to put in a heat pump. So we fared pretty well. But, before it got too hot I had to use up some the of the zucchini that is coming on in my garden. So I got up early on Tuesday and baked a few loves of this super yummyness! I just used the recipe in the good old Betty Crocker Cookbook.
Zucchini Bread3 cups shredded zucchini (about 3 medium)
1 2/3 c. sugar
2/3 c. oil
2 t. vanilla
4 eggs
3 cups flour (I use 1/2 white 1/2 whole white wheat)
2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. cloves
1/2 t. baking powder
1/2 c. chopped nuts
1/2 c. raisins (I used chocolate chips)
Grease bottom of 2 loaf pans or 4 foil bread pans. Preheat oven to 350. Mix zucchini, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans. Bake for 40 to 60 minutes or until toothpick comes out clean. Cool for 10 minutes and remove from pan. Enjoy!
Hope you enjoy this one. Now I am off to pick more zucchini. With all the heat I am sure they are the size of a walrus by now!
1 comment:
Size of a walrus? I've gotta see that!!! I figure that would make about 2,005 zuchinni breads.
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