By 300 Sandwiches
Posted in Breakfast, recipes | Tags : bread, forbidden food, home cooking, Michigan, zucchini
From Lincoln Center to the country—after Fashion Week, I took refuge in the Midwest to see my parents, get some rest and get some good home cooking.
Mom had food everywhere—ham, homemade pasta salad, potato salad, brownies, and of course, a homemade peach cobbler (which almost disappeared hours after she made it. I was hungry!). She also had fresh picked zucchini on the counter. “Want to make zucchini bread?” Mom suggested. What a great way to kill a Sunday afternoon in my pajamas.
I planned to make enough zucchini bread to take back to E this week, and perhaps make a sandwich with it (some tasty open faced burger would have been great on top). I texted E to see how he felt about zucchini.
“It’s green, right?”
Remember, he doesn’t like green vegetables—kale, spinach and sprouts are all on the Forbidden Foods list.
“So that’s a no?”
“Yea, not a fan.”
Fine, more bread for me and my parents. I still banged out two loaves, so I could take a few slices home.
I love using home recipes that are written out by hand on cards or paper. Makes them more personal, and you get the sense they’ve been tested many many times over the years. This one below was handed to my mom by her friend—and next door neighbor—Marie Evans, who also grew the delicious zucchini we used for the bread (thanks, Marie!). I adapted it slightly, using less sugar and more pineapple and zucchini. It’s a good thing I made two loaves—we ate so much there’s not much left to take home.
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
pinch of salt
2 cups sugar
3/4 cup oil
1 cup crushed pineapple
2 1/2 cups grated zucchini
2 teaspoons vanilla
3/4 cups nuts
Preheat oven to 350 degrees. Grease 2 4×8 loaf pans. Combine the first 4 ingredients in one bowl. Set aside. Beat the eggs in a bowl, then add sugar, oil, pineapple, zucchini and vanilla. Combine zucchini mixture into flour mixture, and mix until fully combined. Fold in nuts. Pour batter evenly into both pans, enough so batter fills each pan half way. Bake for an hour. Let cool and slice. Makes 2 loaves.
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