OK. If you are just coming here for the first time today, I did an entry earlier this morning called The Skinny on the Slime, but just reading that title is making me sick, so I wanted to quell that feeling with something more palatable…
…like my new zucchini-carrot bread, pictured above.
As you can see, it’s half gone. Stuff like that, when it appears on my kitchen counter, doesn’t last too long in this house. And I am going to give you the recipe for it from memory. I hope I don’t leave anything out. The reason for this is that I got it online and I looked at the web site directly on my laptop in the kitchen whilst making it but I neglected to “save” the page or print it out. (Addendum: I found the page, see bottom for link to it).
So here goes:
Rebecca’s (and somebody else’s but I forget whose) Fabulous Zucchini-Carrot Bread
(that I got online but I can’t remember where)
1/2 cup OIL (vegetable)
1-1/2 (or more if it is too wet) all purpose FLOUR
1-3/4 cups grated ZUCCHINI (1 zucchini about 6-7 inches)
1/2 cup grated CARROT (1 whole carrot)
1 tsp. BAKING SODA
2 tsp. BAKING POWDER
1/4 tsp. SALT
1/2 cup RAISINS
1 cup WALNUTS,chopped
3/4 cup BROWN SUGAR
Preheat oven to 365 F.
In bowl, combine eggs and oil and mix well.
Add raisins, carrots, and zucchini and mix.
Add flour, baking powder, baking soda, and salt, mix well but do not overmix.
Fold in brown sugar.
Into a greased 8″x3″ loaf pan, pour mixture. Put in center rack of oven and bake for about 55 minutes, or until a toothpick comes out of center dry.
Remove from oven and allow to cool for 5 minutes. You will not be able to resist a warm piece of this bread.
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My friend, Sheila, asked me if this were a “bread” or a “cake.” I honestly don’t know the big difference! It’s called a “bread” however there is no yeast involved. Does anyone here know how you tell the difference? What constitutes something being called a “bread” vs. a “cake?”
Whatever this was, I predict that the loaf pictured above and below won’t last another day here. Luckily, I have another zucchini in the fridge and I may make another one tomorrow. And because I’m retired now, I CAN DO THAT!
Just so’s you don’t forget how chock full of goodies this is, here it is again:
Did I tell you I love being retired? Oh yeah…..
P.S. I found where I got this recipe, from Food Dot Com. There. Credit where credit is due. I added the walnuts. I can’t even think of a zucchini-carrot bread without nuts in it!
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“Until one has loved an animal, a part of one’s soul remains unawakened.”
For a really good, albeit long, read, see “From Marblehead to Provincetown: The Loneliness of a Long-Distance Skater”