Recipe: Zucchini Bread

I had this one friend in college who made amazing zucchini bread. When Mr. Scrimp and I got married, I knew I had to get her recipe and make some, because we both love it so much. I altered it here and there (for instance, I added grated apple for a little extra sweetness and because I didn't quite have enough zucchini), took a bunch of pictures, and made two batches. It was the first thing I ever baked in our house. You can tell, because in the photos everything was mixed by hand in a salad bowl. What can I say? Everything else was still packed.





Ingredients: (makes two loaves)

• 3 eggs
• 2 c. sugar
• 2 tsp. vanilla
• 1 c. oil
• 3 c. flour
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 3 c. grated zucchini and/or apple, packed tight (I used 2 zucchini and 1 apple)
  
• 1/2 c. chopped walnuts, or chocolate chips (optional)
  

Preheat oven to 350. Grease and flour bread pans or baking dishes.

Grate apple and zucchini. I used a microplane grater and a wooden salad bowl, because back when I made this and took these pictures, we hadn't really unpacked anything in our kitchen yet.

Mix eggs, sugar, vanilla, and oil together. In a separate bowl, mix or sift flour, cinnamon, baking powder, baking soda, and salt.

Combine wet ingredients, dry ingredients, zucchini/apple, and nuts or chocolate chips, and pour into pans, making sure that batter distributes evenly and fills the corners.

Bake for 60-75 minutes, until a toothpick inserted in the middle comes out clean. Best served warm, with milk.

I highly recommend licking the bowl.