I am grateful for all of the ideas tossed my way for the mountain of zucchini I have in my garden. This morning, I made loaves of zucchini bread to freeze, to eat, to give. I wore my new old apron that I scored for $1 at a garage sale.
I found this recipe on my favorite foodie blog, smitten kitchen. I opted out of the nuts and berries because I am allergic to nuts and my man hates dried fruit in bread or, really, dried fruit in anything. He will only imbibe in the dried fruit by when it stands alone.
A few additional tips not mentioned on smitten kitchen:
– If you spill vanilla all over the floor, grab a dog to clean it up promptly and thoroughly.
– My zucc bread always falls in the center and my friend, Laura, suggested letting it sit in a colander while preparing everything else. duh. So easy and so much liquid dripped out.
– When quadrupling the recipe, make it in a plastic bowl so you can lift the mo fo to pour into the pans.
I still have a lot more zucchini. I will next try this recipe that was suggested by a reader.
