Finally Snow & All the Zucchini Bread
HI GUYS. It's been a while. But I swear I've still been eating and cooking and traveling, despite my lack of posting. While I've been gone, I've stacked up a TON of vintage cookbooks, switched over to healthier recipes, and entered 2017 hoping for a better, brighter year.
Today I want to talk about this dang good zucchini bread I made from a First Edition LA County Fair Cookbook. This recipe is a Blue Ribbon winner from such fair, so i trusted in it's ability to wow my taste buds. I was able to use my fancy shmancy sexy pretty beautiful new KitchenAid Copper Mixer. Any chance I get to use it makes for the start of a good recipe anyway.
Super simple ingredients - which usually makes the best food. This makes 2 cute ass loaves of Z bread. Eat warm and add LOTS OF BUTTAH. Because you only have one life to live, so live it with real butter. REAL BUTTER guys. Recipe below!
P.S. IT'S SNOWING OUT AND SO PRETTY AND BEAUTIFUL BUT NOT PRETTY AND BEAUTIFUL ENOUGH TO LEAVE THE HOUSE BECAUSE DIRTY SLUSHIE SNOW SHOES ARE THE WORST.
DANG GOOD ZUCCHINI BREAD
2 cups sugar
1 cup oil
2 cups raw grated zucchini
2 1/2 cups flour
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
3 tsp vanilla
1 cup chopped walnuts
Mix eggs, sugar, and oil. Add zucchini.
Sift remaining ingredients, except nuts.
Add all together and mix until combined.
Pour into 2 loaf pans, that have been greased and floured.
Bake at 350 degrees for 1 hour or until toothpick comes out clean.
EAT AND ENJOY AND ADD BUTTER OK.