Friday, September 5, 2014

Some damn good zucchini bread

For a fat man, my culinary skills are purty much piss-poor. It's damn near embarrassin'. If it doesn't involve wild game, bacon or eggs, I'm a lost cause.

That said, every now and then Google steers me in the right direction, and I pull off somethin' decent. Such is the case with zucchini bread.

Jesse and my sis-in-law have a purty good garden goin' over at their place, so at my nephew's birthday party the other week, they sent us home with a monster zucchini. When I coerced my girl's brother over the other night to help with some bike repairs, I decided that in addition to the standard wild game fare and fresh bluefish from last week's fishin' trip, I'd whip up some zucchini dishes to go along with it.

I found what looked to be a decent recipe, read through the comments to see what improvements needed made, then headed off to destroy the kitchen.

What I came up with, amazinly enough, might actually rival the culinary talents of my sis-in-law, who's family can whip up some ridiculous zucchini dishes.

I'll copy the final altered recipe below, both so you can give it a whirl, and for my future reference... I will most definitely be whippin' this up again.



- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1/2 cup veggie oil
- 1/2 cup applesauce
- 1 cup sugar
- 1 cup brown sugar
- 3 teaspoons vanilla
- 4 cups grated zucchini
- 1 cup chopped walnuts (I didn't add 'em)


1. Grease and flour two 4x8 pans. Preheat oven to 325 degrees.

2. Sift flour, salt, baking powder, baking soda and cinnamon together.

3. Beat eggs, oil, vanilla and sugars together, then add sifted ingredients to the creamed mixture. Stir in zucchini. Pour mixture into pans.

4. Bake for 50-60 minutes. Use a tester or toothpick to poke the middle of the bread. When it comes out clean, the bread is done.

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