Kickin' back, musing, observing, and gathering inspiration from the hills of East Tennessee.
Thursday, June 26, 2008
ZUCCHINI, ZUCCHINI, ZUCCHINI . . . .
Oh my, the zucchini is overtaking our home! I gave some away for the past two days and still have bunches left, and more on the vine waiting to get big. I made zucchini bread today (see pics) and today I'll freeze zucchini.
My zucchini bread recipe:
(makes two loaves)
2 eggs 1 cup oil 2 cups sugar 2 cups peeled and grated zucchini 2 tsp. vanilla 3 cups flour 1 tsp. baking soda 1/4 tsp baking powder 1 tsp. salt 3 tsp cinnamon 1/2 cup nuts 1 package vanilla pudding Cook & Serve (do NOT use instant): you can substitute the recipe for pudding from the box of corn starch, using only the dry ingredients and the vanilla
Beat eggs until light and foamy. Add the next four ingredients. Mix lightly, but well. Mix remaining ingredients (except nuts) in a bowl. Add to the first mixture and blend. Then add the nuts. Pour into greased and floured loaf pans. Bake at 325 for 1 hour or more. Remove from pans at once. Cool on rack. NOTE: You can freeze this bread, just wrap it well.
I also have yellow squash that needs eaten, frozen, and/or given away!
Rabbits cookin' coffee -- that's what the locals call it. But here in this little hollow in East Tennessee, when the hills surrender their misty hostage to reveal the stalwart cedars growing by the stream in our pasture, I know there is no place on earth I would rather be. The welcome mat is out! Come and sit on the porch and chat with me awhile!