The One With A Zucchini Bread Fail

In my last post, I showed you what I got in my CSA box this week. Well, it included two huge zucchini. These remind me of the summer between working in DC and starting business school. My Aunt Melinda and Cousin Nancy decided to do a big garden and sell their produce at a couple of local farmers markets. Well, it was usually me and Emily that ended up having to do the early morning selling. We definitely have some interesting stories from that summer. Here’s a few pictures from that Summer:

The Garden

Macomb Square

Flowers

Now back to the reason I’m here. Yesterday, I went to my dad’s house and we made some kabobs with some marinated steak and the green bell peppers, tomatoes and some crimini mushrooms I picked up at the urban harvest market yesterday. I didn’t take a picture, but I should have because they looked so pretty with all the colors. We also grilled the corn, my dad had this method he read in a bbq book where you wrap the cob in a damp paper towel then cover with foil. Some pieces got a little over done, but it was still tasty. Then we sliced two of the zucchini lengthwise and added a little olive oil and S&P. The whole meal was fantastic.  I still had some zucchini left so I decided to make some bread. I shred it up using a cheese grater and added it to the following recipe:

Fruity & Nutty Zucchini Bread

“Wet”:

1 Good Sized Zucchini, Shredded

3 Eggs

3/4 Cup Oil (you can sub apple sauce for 1/2 cup, then use 1/4 oil, but if you do the whole thing with oil it gets a little spongy)

2 Cups Sugar

2 tsp Vanilla Extract

1 Cup Crushed Pineapple

Dry:

3 Cups All-Purpose Flour

2 tsp Baking Soda

1/2 tsp Salt

1 1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/2 tsp Baking Powder

1 Cup Red Currants or Raisins (Optional)

1/2-1 Cup Chopped Nuts (Optional)

Mix the “Wet” ingredients until incorporated. In a separate bowl, combine dry ingredients except for nuts and currants. Slowly add dry mixture to wet and stir until just incorporated. Add nuts and currants. Pour into at least two loaf pans or 24 muffin tins. Bake at 350 for around 40 or until an inserted knife comes out clean or the top isn’t jiggly.

Here’s where I made my mistake, I poured it all into one giant loaf pan because I was too lazy to make a batch of muffins. Well, it ended up taking like 2 hours to bake and then i couldn’t get it out of the darn pan. This is a warning, it looks really gross, but tastes awesome.

FAIL: Half stuck in bottom of pan

It still tastes yummy though!

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