Wednesday, July 17, 2013

Better Zucchini Bread

Okay, so if you are anything like me and have a garden, now is about the time when you have zucchini coming out of your ears.

And if you are even a tinier bit like me, you are probably asking yourself why you went ahead put another plant in your garden this past spring.

And if you are perhaps even less like me, but still one to ask further questions, you are also probably asking yourself if it would be possible to put in just 1/2 of a plant next year, because ONE plant is so MUCH MORE than enough.

In the grand scheme of things, what does this foolish questioning all add up to? One thousand and one ways to cook zucchini. Because eleven, or even thirteen ways, were never enough. It's quite possible that one thousand and one ways were necessary to keep family units from tearing each other apart over having to eat zucchini night after night. 1001 recipes might be what has kept neighbors from beating each other over the heads with it when another green-spotted club somehow got placed in the mailbox, or on the front step, or left in the middle of the lawn. 1001 recipes have probably kept children from sculpting shriveled heads from it, or tossing it in the streets, or trying to feed it to the dog. Yes, even the family dog needed that one thousand and first recipe, just to keep that vegetable from ending up in its dish.

Which begs the next question. Why I am bothering to share another recipe? Upping the recipe clutter to one thousand and two? The reason is this: I'd simply like to prove that even the internet--wired and virtual as it is--can't escape prolific production of this plant. You'll find recipes for zucchini galore on the NET and here I am offering one more.

But before you make haste with a shrug of your shoulder and go, let me assure you that this recipe for zucchini bread is very good, and probably a little bit better than yours. Why can I say this? Because this recipe isn't mine. It happens to come from the wife of a co-worker, who pawned (I mean, brought) one of her loaves to a faculty meeting one day. Knowing she was a fabulous cook, I didn't hesitate to give the old zuc bread a try. Surprisingly, it was better than I'd ever had. (Sorry Mom!)


Better Zucchini Bread

3 eggs
1 cup oil
2 cups sugar

3 cups flour
3 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt

2 cups grated zucchini
1/2 cup sour cream
2 tsp vanilla
1 cup choc chips

pinch-fuls of sugar, sprinkled on top of loaf batter before baking.

Mix ingredients in order shown. Grease & flour 2 loaf pans. Bake at 325 degrees for 50 to 70 minutes, depending on the temperament of your oven. :)

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