Zucchini is cheap at
farmers’ markets now. Zucchini is your friend. It will never let you down. It
loves you no matter what. It would vote for you or your party if it could. It
would curl up and cuddle with you if it had anything to cuddle with. Am I
confusing this vegetable with your dog or your best friend?
A dog can’t be made into
bread, but a friend can eat it. We can all eat it together and be glad. We can
all bask in the bad ingredients that make it taste good, like white flour, fat
and sugar, and, oh yes, zucchini, the one good ingredient. I don’t stand behind
zucchini bread as a healthy food, but I endorse it as a way to use up all the
zucchini that awaits us at the farmers’ market. Zucchini bread is easy to make.
Zucchini….it’s what’s for lunch. And breakfast. And dinner.
I learned to make zucchini
bread a lot of years ago when my daughter, Elizabeth, a.k.a. Libby, came home
from her friends’ house with a card with a zucchini recipe on it. Her friends
were Leah and Erika, and their mom, Randee, had given the information to Libby.
I received it in Libby’s own handwriting as only a kid about eight years old can
write it. At least that’s the way I remember it.
Zucchini Bread (2 loaves)
2 cups sugar 1
teaspoon salt
1 cup cooking oil 1
teaspoon baking powder
3 eggs 3
teaspoons cinnamon
2 cups chopped zucchini or
summer squash 3 cups all
purpose flour
2 teaspoons vanilla
extract 2 teaspoons baking soda
Beat the eggs. Add sugar
and oil and mix until well blended. Add the zucchini. Stir together the dry ingredients and add
them to the first mixture. Mix well. Put it into two medium sized greased and
floured loaf pans. Bake at 350 degrees for one hour. Use tooth pick test for
doneness.
I chop the zucchini in the
food processor.
