Our CSA box this week had zucchini--beautiful zucchini, and while I should have been healthy and steamed it or just had it raw, I decided to make zucchini bread. Since it freezes great, I think I'll double the recipe and have some to take on vacation. I have a plan.
I know I've doubled this before (surely???), but as I continue to add ingredients, I quickly run out of bowl space....oops. I have another cup of flour to squeeze in there.
We (I like to think I'm not making this mess all by myself, but I am) have pretty much maxed out the bowl capacity.
DOUBLE OOPS. All that stuff fell out the back. Gotta jam it back in. That's the good stuff!
Miraculously, once it all got blended up and the beaters got removed--there was a teeny bit of leeway. Beaters???
Can you see it in there? Me, neither. It's buried. That was a gloppy mess getting it out.
The sink was a mess.
The counter got even worse. (That recipe in the corner of the picture is for pickled beets--they were cooking on the stove. It has nothing to do with this post.)
#1 Daughter once walked in on me during a baking frenzy (I think there might have been eggshells on the floor that time, though) and stated.....gosh, mom, you'll never have your own cooking show. This place is a wreck. I beg to differ. IF I had my own cooking show, I'd have prep people, wouldn't I? And cleaner-uppers? AND---here's the real kicker.....a KITCHEN AID MIXER that could hold a double recipe of anything!! (Poor Sunny Sunbeam--coming up on 41 years and she refuses to quit--and believe me, her beater holes have been clogged with more than just zucchini batter over the years!)
I digress... back to the bread. This is a great recipe. After trying dozens of zucchini bread recipes over the years, this one was declared "the best" and I've never strayed from it. It's super moist. I wish I could give you a slice.
At least, I can share the recipe.
Zucchini-Pineapple Bread
3 large eggs
1 c vegetable oil
2 c sugar
2 tsp vanilla
3 cups flour
2 tsp baking soda
1/4 tsp baking powder
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp salt
2 cups coarsely shreddy unpeeled zucchini
1 (8oz) can crushed pineapple, drained
Throw it all together. Bake at 350 for about an hour. Makes 2 loaves. (and fits in the mixer) Original recipe from Nutbread and Nostalgia.
Enjoy! I'm off to unclog some beater-holes. (Next up: Brownies for 45! It's tech dinner time already!!!! Gosh, I might have to quadruple that recipe!!!!)
