Friday, September 21, 2012

Zucchini Bread

People at my office always bring food and leave it in the break room. Cupcakes, pie, doughnuts, you name it. I call it "throwing it to the wolves", and I mean that in the nicest possible way. It always, always disappears quickly.

It's great if you need to get rid of leftovers. My leftover Thanksgiving desserts and Easter candy? Gone by lunchtime on both occasions.

This summer was the summer of zucchini. Bags of it in the break room, multiple times per week. I don't garden, so I don't know... is zucchini a weed? Does it multiply like tribbles? Everyone I know with a garden is always trying to unload extra zucchini. Anyway, I took one, and decided to bake my mom's zucchini bread.

Growing up, Mom also grew way more zucchini than she knew what to do with, so she made zucchini bread. Lots of zucchini bread. She'd give loaves away to everyone, and I'm told it was quite the hot commodity. So much so she published her recipe in my elementary school's PTA cookbook. I still have a copy.

Cute, right?

Zucchini bread is really easy to make. Apart from the zucchini itself, you probably already have all of the ingredients. The only part I hated was the grating. I need a food processor.

I started with this... (That's what she said?)
...and ended with this.
Not pictured: My blood, sweat and tears.
(That's what she said?)

Three cups of grated zucchini from that monster. Mom's recipe uses 2 cups. I honestly expected more from you, zucchini.

Anyway, on to the recipes!