I will always be in the mood for zucchini bread! Hey guys! It’s Tuesday again! This is my day to get online and share with you what the family and I are eating. I was pretty excited to get going on zucchini bread this week. Zucchini is one of our family vegetable staples. We steam it with various vegetables as a side dish with dinner. Sometimes we even toss it in a stir fry. Zucchini is rather amazing if you ask me. When zucchini is in season and loading you local grocery store, make sure to buy the small ones. Small zucchini are younger which means their skins are extra tender.
A few years ago, a friend of our brought over some zucchini muffins. They were super moist and full of flavor. My were they good! It was those muffins that inspired me to pull this recipe out of the cookbook and give it a go. Much like my loaf of nut bread, this loaf didn’t last long. No sire. The recipe calls for roasted nuts and the extra flavor boost of roasted is wonderful. I probably should have made more than one loaf. Lately Winnie is acting like a crazy carbohydrate fanatic. If that girl sees you with bread she will tackle you with baby babble questions which you know mean, “Can I have some?”. You’d think we never feed her but nope. Trust me… Winnie not only eats, but she eats very well.
This last week a friend of ours just bought a new house. Through the frustrations with their Realtor, I was reminded of the day when Michael and I became first time home owners. It took a good eight months for us to get our house because it was a short sale. If you know anything about short sales, know that they are frustrating, unpredictable and slow!
After eight long months of waiting on the edge of our seats, negotiating with banks and almost becoming homeless it finally happened! Our amazing agents Jeff and Gail Kreinbring, an amazing husband and wife duo, gave us a call letting us know that not only did we get the house, but it’ll be ours on New Years Eve! That was one of the most exciting moments of our journey through life together.
Oh, but no, the story isn’t over yet. After signing papers, Michael and I decided to head over to the house and take a look. Oh, it was perfect and amazing. The house had more than enough rooms to accommodate our family and even little Winnie before we knew she would become a wonderful addition to our lives. We shared our excitement hand in hand with glowing faces. Truly a happy moment for us both. Michael made sure to lock up the house nice and secure, knowing we would be back to make the big move the next day. Just as we were settling into the car Michael gave me the look. The… “uh I just really screwed up” look. He had locked the only key to our new house… IN our new house! Heaven’s sake!
Instead of finishing up packing we spent our evening on the phone with Locksmiths and waiting to have someone come out and get us back into our house! You better believe I took that opportunity to give him a hard time. We laughed and laughed!
It took us all day and several friends to make the big move. When the last load was taken and the Uhaul truck returned, Michael and I walked through the front door of our new home just as the New Year’s fireworks went off. It was exactly midnight. Oh that Michael Blow drives me crazy, but it’s these stories and warm zucchini bread that make life worth living!
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1 egg, beaten
- 1 cup sugar
- 1 cup finely shredded, unpeeled zucchini
- 1/4 cup cooking oil
- 1/2 cup chopped nuts, roasted
- Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the four, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
- In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
- Bake for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.
