Since Tropical Depression Andrea (I think that’s her name) has come to visit us today, we are stuck inside all day. While the kids and I love being outside, we also enjoy a rainy day in the house every once in a while. Charlie is getting caught up on his DVR’d episodes of Max and Ruby and playing with his Batmobile while Maddie is taking a nap. Great day for a nap, isn’t it?
This morning we decided to make some zucchini bread. I still have several bags of shredded zucchini in the freezer from last summer that I need to use up before our zucchini starts coming in this year. Maddie decided to take a break from her princess duties to help me:
Here’s my zucchini bread recipe, if anyone wants to try it:
3 cups white sugar
1 cup brown sugar
1/2 cup dark Karo Syrup
2 cups oil
2 tsp. vanilla
2 tsp. cinammon
2 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
6 cups flour
4 cups shredded zucchini (if frozen, include the juice)
*optional: 2 cups nuts
Preheat oven to 350 degrees. Lightly grease and flour bread pans. (This recipe will make 3 large loaves of bread, or 6 mini-loaves, and also makes great muffins.) Beat the eggs in a large mixing bowl. Add the sugars, karo syrup, and oil. Mix well. Add the vanilla, cinnamon, salt, baking soda, and baking powder and mix well. Alternately add the flour and zucchini, mixing well between each addition. Fold in nuts if desired.
Pour into bread pans and cook 40-50 mins depending on loaf size.
The kids and I ate zucchini bread with peanut butter for lunch and it was so good. Hopefully the rain will stop this afternoon and we can get out to deliver our other loaves!
This is the stack of books we have been working on today:
Sometimes rainy days are so good!