The Sweet Taste of Success
Those of you that have been part of the circus for awhile, know that I seriously lack a green thumb.
I guess you could call me naive, but this spring I decided to try again. Much like peach picking, my goal in gardening is to teach my kids. So, I didn’t go for huge garden with hopes of providing a summer’s worth of produce. Instead, I opted for a few plants that we could watch grow and hopefully taste the fruits of our labor.
Last night I took a look at the garden. Now I know a seasoned gardener would have been checking up on her plants all along. But you all know I am not a seasoned gardener.
We’ve got some tomatoes and peppers that should be ripe soon!
But we don’t have to wait any longer to enjoy one of our sweet successes!
Check this bad boy out!
I was delightfully surprised when I uncovered this zucchini!
The kids and I will be baking some home made zucchini bread tomorrow using my mom’s recipe. Every time I make it, I laugh. In high school, my good friend Jami came over and we devoured an entire loaf of bread. At that time, my mom used to make tons of low fat recipes from weight watchers, and I assumed that this one was low fat as well. I told my friend it was fat free so we could just keep eating and eating. Years later when I made it myself, I realized I couldn’t have been more wrong.
Not exactly low fat, but it is delicious!!
Mom’s Zucchini Bread
makes 2 loaves
Ingredients:
3 eggs 1 cup oil
2 cups sugar 3 tsp vanilla
2 cups grated, unpeeled zucchini
3 cups flour 1 tsp baking soda
1/4 tsp baking powder 1 tsp salt
3 tsp cinnamon 1/2 cup walnuts
1/2 cup chocolate chips (technically optional) But, I say they are a must!
Beat eggs slightly; add oil, sugar and vanilla. Mix well. Stir in zucchini. Add dry ingredients. Mix well and pour into two greased loaf pans.
Bake at 350 for 1 hour or until bread test done in center with a toothpick.
Makes a very moist bread!!