Archive for July, 2012
Just kidding. I’m not that excited about the board. Right now, it’s only got seven recipes. (I’m way more proud of my crockpot recipe board: 64 pins and counting!) This, then, is for real the saddest line I might ever type: I spent yesterday evening taking cellphone pictures of my zucchini.
The zucchini thing started innocently enough, with a harmless-looking little plant from Home Depot. Next thing you know, the zucchinis have taken over my garden, my breakfast, my dinner, my mind! In college, I appeared in “Little Shop of Horrors,” a musical about a man-eating plant intent on world domination. My zucchini plant is kind of like that, except for the man-eating part.
I’ve made zucchini fritters. Zucchini casserole. Zucchini tater tots. Zucchini fries. I’ve added shredded zucchini to spaghetti sauce and pancakes. And still: the squash grows faster than I can cook it. We both know who’s in charge. Today, for the first time, I threw a week-old zucchini into the trash. It will come for me when I’m sleeping. Until then, here’s an old family recipe.
ZUCCHINI BREAD (makes 2 loaves)
- 3 eggs
- 1 cup sugar
- ½ cup vegetable oil
- ½ cup applesauce
- 2 cups zucchini, peeled and grated
- 1 Tbsp. vanilla
Sift together & add to wet mixture:
- 1 tsp. salt
- 1 tsp. baking powder
- 1 Tbsp. cinnamon
- 3 cups flour
If desired, add:
- 2 cups chopped walnuts
Pour into two greased pans and bake at 350 degrees for 1 hour.