Zuchinni Bread

Earlier this week, one of Andrew's coworkers sent him home with the biggest zucchini I've ever seen 

so we decided to pay it forward by making zuchinni bread (for us and for him - what? my recipe just happens to make two loaves) 

from my mom's recipe while Nelle took her morning nap yesterday.

 

Or when she was supposed to be taking her morning nap.  

Woof, wasn't girlfriend's best day.

Or Ham's.

Or mine.

We pushed ahead anyways, determined to get the bread baked and practice counting with Henry while we scooped, and measured, and dumped, 

and stirred.  Try as I might, he just isn't into counting yet (or his ABCs for that matter...or colors...or more than two shapes).  

 

Counting is only used for 1, 2, 3 GO! and jumping into the pool, and none of that other stuff helps with playing trucks outside 

so it's pretty irrelevant to him right now.

He was frustrated when I wasn't letting him scoop and dump on his own, 

and I was frustrated because I knew we only had a matter of time before Nelle grew impatient waiting on us to finish up.

After one too many "no, myyyyyyyyyy turn!"s (no, miiiine) from Ham, I gave up, and asked him if he wanted to cook outside.  

In his world, outside is the ultimate.  Anything outside is better, even cooking.

 

My days sure seem like a lot of deterring, and refereeing, and time outs (a lot of time outs lately), and distraction, but cooking, particularly baking, 

is grounding and something that even when it's more work than it should be, is always worth the end result (and extra calories).

 

Sharing one of my favorite recipes - a great way to use up any monster zucchinis coming your way. 

 

 

Zucchini Bread

Yield - 2 pans

Ingredients:

- 3 beaten eggs

- 1 cup oil

- 1 cup packed brown sugar

- 1 cup white sugar

- 2 tsp cinnamon

- 2 cups unpeeled, grated zuchinni

- 2 tsp vanilla

- 3 cups flour

- 1 tsp salt

- 1 tsp baking soda

- 1/2 tsp baking powder

1. Grease two loaf pans.  Preheat oven to 350F.

2. Grate zucchini into medium mixing bowl.

2. Combine eggs, oil, sugars, cinnamon & vanilla with zuchinni.

4. Stir until thoroughly mixed.

5. In a separate mixing bowl, mis flour, salt, baking soda and baking powder.

6. Pour dry ingredients mixture into zucchini mixture, stirring just until all is moistened evenly.

7. Separate into baking pans and bake for approximately 50 minutes or until a toothpick comes out clean from the center of each loaf.

Enjoy.