It's that time of year - the Great Garden Produce Exchange. Almost every day someone brings in extra cucumbers, tomatoes and zucchini and puts them on the "share" table at work. I got to the table late last week...
...and this monstrous zucchini was the only thing left.
"What a bunch of cowards," I thought. "I can take this thing on. It's mine." I carried it home in the crook of my arm like it was a newborn.
After a half hour of peeling and shredding and draining, it was ready to go.
(I love the colors of those free range eggs I got from my chiropractor
- it's important that your eggs match your Fire King Jadeite green kitchen.)
The monster made three batches of bread. Five and a half loaves.
I took the spoils of battle to work the next day.
From the rate at which it disappeared from the treat table, I have to guess that it was good.
Because when I asked my co-workers how it was, all they said (mouths full) was, "Mffmph..."
The bread was good when I sampled it, but my oven looked like a war zone. Batter rose and oozed out over the edges of the pans and all over the bottom, which was covered in big, smoking, charcoal-zucchini bread nuggets at the end of the baking hour.
It could have been because the recipe called for 1 1/2 tsp. of baking soda and 4 tsp. of baking powder. I wonder if that 4 tsp. part was a typo? Mom sent me her friend Mary's "no-fail" zucchini bread recipe, which I'll try next time I come across another free zucchini.
What's your favorite zucchini or zucchini bread recipe? I'd love to compare it with my exploding version.
Amy Kortuem, Victorious Baker.