Wednesday, August 26, 2009

Kitchen floor and flour don't mix

I think I told you I have tons of zucchini's this year. I usually plant 2 plants and ended up with 3. For more details scroll down a bit.

Anyway I've been trying to come up with different recipes to use them and I've frozen some shredded zucchini also.

I've tried 2 different bread recipes. I have my mom's which I love its more like bread. My friend gave me a recipe that she uses so I tried that. It has more of the crunchy sweet crust. I love both of them and to mix it up a bit so my kids don't get bored with it I'll make one recipe one week and then another the next.

Today I made the sweeter crunchy crust recipe. I didn't have the lemon zest so I left that out and I don't use walnuts since neither my kids nor myself like them. Well I started making the bread and was flouring the bread pans and my little helper under my feet loves to play with my shoe laces. My 9 month old had untied my shoe lace and I moved to step over to dump out the extra flour and tripped and the extra flour in the bread pan went flying so I have flour all over the floor and all over my shoes and on my little helper.

Later as I am taking out the beaters (that's what I call them) from my hand mixer I take a step toward the sink and slip on the flour on the floor and accidentally turn it on while pressing the buttons in to release the beaters, so bread mixture is flying all over the kitchen cabinets, the walls, the floor and me. I swear it is not my day today. Yesterday I just cleaned off all of my cabinets. I scrubbed them all down and put some orange oil on them. I guess they weren't use to being clean so now they aren't I was hoping to go at least one day with them clean.

Here's the bread recipe if you want it and take note that the picture I'm posting is actually for my mom's recipe. I'll post that one later after I get my cabinets cleaned up. If yours doesn't look the same you'll know why.

Zucchini Bread

3 cups all-purpose flour
2 teas. ground cinnamon
1 teas. baking soda
1/2 teas. salt
1/2 teas. baking powder
1/2 teas. nutmeg
2 cups white granulated sugar
2 cups finely shredded unpeeled zucchini
1/2 cup canola oil (or vegetable
2 eggs
1/2 teaspoon finely shredded lemon peel or zest of
1/2 to 1 cup chopped walnuts (optional)

Preheat oven to 350 degrees

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another mixing bowl combine sugar, shredded zucchini, oil, egs and lemon peel; mix well. Add flour mixture to the wet mixture; stir just until combined. Stir in chopped walnuts.

Pour batter into 2 greased and floured 8x4x2inch loaf pans. Bake in over for 45-60 minutes depending on your oven or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.

Remove bread from the pan;cool completely on a wire rack. Wrap and store overnight before slicing. (I just serve it when its cool)


  1. I keep seeing this recipe all over the place. And I've never had it. Guess, I need to try it!

    ...stopping by from SITS...

    Steph @ Stick It in the Fridge