Time for zucchini bread. I have to admit that I have never been a huge fan of zucchini bread, but when I found this recipe in our local newspaper it was different enough that I had to try it. It has become a family favorite. Even my children, who think anything zucchini is disgusting, love it. I did have to trick them into trying it the first time by telling them we were having “muffin bread”. It’s official title is “Zucchini Bread with Walnuts”, but we don’t like walnuts so we call it “Zucchini Bread without Walnuts” or just “Zucchini Bread” (aren’t we clever?).
3 cups self-rising flour
1 T ground cinnamon
1 tsp. grated nutmeg
1/2 tsp. ground cloves (I used Allspice instead because I didn’t have cloves — I don’t know if that is an acceptable substitute, but it tasted pretty good)
1/2 tsp. salt
1/2 cup vegetable oil
1/2 cup milk
2 1/4 cups sugar
1 T vanilla
2 cups grated zucchini
(If you choose – I leave them out) 1 cup chopped walnuts or pecans
Preheat oven to 325 F. Grease 2 (9 X 5-inch) loaf pans and dust with flour.
Sift flour, cinnamon, nutmeg, cloves (or Allspice) and salt into a bowl.
Beat eggs, oil, milk, sugar and vanilla in a large bowl until combined. Add flour mixture to egg mixture and stir to combine thoroughly. Stir in zucchini (and nuts). Pour into prepared pans.
Bake 45 to 60 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 20 minutes. Remove from pans and cool completely before slicing. Makes 2 loaves, 10 slices each.
While making my zucchini bread I realized my spice shelf needed some attention. It didn’t look awful, it was simply difficult to find what I needed without playing the pull-everything-out game. So while it was in the oven, I started organizing.
At the beginning of the summer my mother-in-law brought me this:
(Thanks Eun!) I’m not sure why I hadn’t used it before, but I pulled it out and started arranging. I tried to place like things together on one tier, and because I’m kind of nerdy, I also alphabetized each tier (we’ll see how long that lasts ).
While I was at it, I kept going and arranged the entire cabinet. I don’t have a “before” photo, but you can be assured it was not pretty. Here is the “after”:
My husband was so pleased. We can find what we are looking for . . . another benefit of being organized.
I’m linking this post up here.
- Zucchini Chocolate Chip Bread (andreasgardencooking.com)
- What Do You Do With an Abundance of Zucchini? Make Bread! (amberwoodterrace.wordpress.com)
- National zucchini day (eatocracy.cnn.com)
- Beyond Zucchini Bread: 15 Fresh Ways to Enjoy the Green Monster Squash (thekitchn.com)
- How we make zucchini bread here at Lydia Street (lydiastreet.com)