I took a trip to the Farmer's Market on Saturday morning. I arrived before they even started selling because I'm awesome and I like to make a game plan to get the best goods. Or maybe it's because I got the start time wrong and I could have stopped at Starbucks and still had plenty of time to analyze the area and make a game plan. Whatever. Anyway, I bought peaches (!!!!), tomatoes, red and sweet onions, strawberries, yellow squash, and zucchini. It was glorious.
Later on, I was standing in the kitchen eating yummy strawberries and in my trance I saw the zucchini. Then a voice said, "Psst. You're a baker. Bake zucchini bread." Then I calmly put the strawberries away, grabbed the zucchini, and threw it out the window because I'm pretty sure that talking zucchini are evil. Okay, just kidding. I knew it wasn't talking to me. So in my first real return to the kitchen (like baking for fun and with the purpose to blog), I made my mom's zucchini bread recipe. It's ridiculously good. Enjoy.
Zucchini Bread
3 eggs
1 cup oil
2 cups sugar
2 cups zucchini
2 Tablespoons vanilla (yes, tablespoons)
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
1 tsp nutmeg
1 tsp cloves
Mix in the order written. Pour into 2 greased loaf pans. Bake at 325 for 1 hour.
Those are pretty much my favorite baking spices. And since I'm in love with vanilla, this makes me happy. Now, if you have real vanilla and not the imitation stuff, you may think we've gone vanilla crazy since it'll smell a bit strong. Once the other ingredients are incorporated, the vanilla finds its place and makes everything right in the world.
This is one of my fears. Yes, I am an adult and I fear graters and thunderstorms.
Whoopsie. Never fear, a pan sticking problem does not affect the taste. It was still delicious. Stalena and I verified that fact. In the name of science, you know.
It feels good to be back. :)
