Last week I picked up two pounds of zucchini and had planned this grand scheme of a recipe a day, to rock the zucchini 5 ways to Sunday. You read about one of my flops, then the next (simply roasted) just didn’t photograph well in the artificial light, so I scrapped the idea and went with a next-to-foolproof standard: zucchini bread. (It’s foolproof if you don’t forget any of the ingredients, as I almost did.)
First of all, who are we kidding? It’s cake. Even so, the recipe I’ve had around since who-knows-when needed some tightening of the corset. I got rid of 20% of the sugar and oil, and if I’d had applesauce around I would’ve swapped out some of the remaining oil. Here’s the slimmer recipe:
•2 c sugar
•3 c flour
•1 T cinnamon (oh yes, the T is a capital one)
•1½ t salt
•½ t baking powder
•1½ t baking soda
•1 c oil
•4 eggs (replacement of your choice)
•1 T + 1 t vanilla
•4 c shredded zucchini (about 3 small to medium)
Mix dry ingredients.
Stir in liquids.
Pour into 2 loaf pans or some other such format. I used a muffin tin plus a 6×8 pan & adjusted my cooking time accordingly.
325° oven for about an hour, until the top springs back when touched and an inserted knife comes out clean.
And here are some right perty grapes we picked up at Whole Foods. The insides were a little gooey for me—they weren’t rotten, just a little creepy. Tom ran out of hands with which to give them their due thumbs-up. They’re Muscat, which vary widely around the world, and we’re lucky enough to live in one of the places they grow. I guess the window for these is a tight one, so get ’em while you can.