Lately, I’ve found myself in the kitchen just to get my hands dirty. I get antsy and need to touch (anything than a computer keyboard), taste, and smell, after I’ve been on a computer or working for long hours. It’s a great outlet 
. And since the summer always means lots of things happening like people to see, marriages, babies, and celebrations in general, there is always an occasion for food. I find myself toting along my latest treat with me when I go meet up with friends for a beer or dropping off extras on their doorsteps; there is just no way I could eat all this on my own! Well, I guess I could, but that would be dangerous. And, I really get a kick out of giving my treats away, I’m really not sure why, it’s just something I like to do.
Yesterday, I had a craving for zucchini bread. So I made it:). The recipe is super simple, you only have to use one bowl. And the bread was really moist, fragrant, and spicy, the best! What kinds of things do you find yourself doing simply because you really enjoy it? I have one friend who is fanatical about drying her clothes on a drying rack out in the sun and just loves it, or my friend who loves to take other people’s dogs on walks because she can’t have one of her own, and then there’s my friend who jumps at any chance for an extreme adventure be it mountain biking or jumping out of planes. I find it’s important to have an outlet and be aware of it, cultivate it, and tend to it whenever possible. My outlets ground me in a way that no other activity can and I am so thankful for that! I am also thankful for this zucchini bread and I am going to go have a slice right now…
Zucchini Bread
Adapted from smitten kitchen
Yield: 2 loaves or approximately 24 muffins
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
cheers!
