You could be feeling a little opinionated at the moment, but just try to avoid saying whatever pops into your head if you want to stay out of too much trouble right now.
What would make today different from any other day? I must find the duct tape.
Here's a beauty.
I love the orange.We have a new CANADIAN quilting magazine coming out. First edition will be September 1st. Here's a link that will give you a chance to win a free year. Here's a link to the newsletter signup which will give you a chance to win an issue.
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Zucchini Loaf v.2.0
3 c. flour (2 c. unbleached, 1 c. whole wheat)
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon + 1/2 tsp. nutmeg
3 eggs
1/2 c. veg. oil + 1/2 c. milk
1 c. packed brown sugar + 1/2 c. white sugar
3 tsp. vanilla extract
2 c. grated zucchini
1 c. pecan pieces, or your nut of choice. I don't mean your little sister.
- grease & flour 2 loaf pans 8" x 4"
- preheat oven to 325 f (165 c)
- sift flour, salt, baking powder, soda, spices in a bowl
- beat eggs, oil, milk, vanilla & sugar together in a large bowl
- add sifted ingredients and beat well
- stir in zucchini & nuts until well combined
- pour into loaf pans
- bake 60 minutes (give or take) until tester inserted in the center comes out clean
- cool in pans for 20 minutes, then remove from pans and finish cooling
- wrap for 24 hours before slicing. If you can wait that long. Mmmm yummy.
and that's why I never read my horoscope - too much pressure!
ReplyDeleteLove your sense of humor. *smile*
ReplyDeleteThanks for the zuke bread recipe. I have never liked the oily texture/taste of zucchini bread, but this one has only half as much, plus it uses part wh wheat. I like that. I will definitely try it. Hub will be so pleased. Oh, dear! My neighbor keeps piling "baseball bats" on my doorstep...even though I have told her that we have our own prolific plants. =]
Thanks for the recipe...I have a huge zucchini and I'm going to try to make your loaves.
ReplyDelete