Tuesday, June 28, 2016

Saving My Sanity

Yesterday, I posted this on Facebook:

"The world is becoming a sad, strange place. But I made zucchini bread that almost tastes like Mom's. It doesn't make the world any less sad or strange, but I found a happy spot in the midst of it all, so, for right now, I'm good.

Saving my sanity one slice at a time."

And, as I looked this morning at who responded to that post, I thought about the fact that the world is a sad, strange place to different people for different reasons.  Some of the things that make me think it's sad and strange might be the good things about it for other people.  And that makes it sadder and stranger.  :shrug:

But I have my zucchini bread.  And I'm going fishing.  No matter what view you have of the world or currents events, you have to find those little things that make you happy.  It's the only way to defeat the sad and the strange.  It's like a little life preserver, keeping you afloat until it blows over.  And giving you a hope that it will eventually blow over.

So, to share my little happy, here's the recipe for the bread I made last night.  It's not strictly zucchini bread here.  I didn't have enough zucchini, so I used some summer squash, too.  But it does taste almost like Mom's, like I said, so it's all good, baby.  Enjoy!

Squash Bread 
(makes 4 loaves)

6 eggs
4 cups sugar
1 cup vegetable oil
1 cup olive oil
2 tsp vanilla
2 ½ cups zucchini (peeled then shredded)
1 ½ cups summer squash (peeled then shredded)
4 cups flour
½ tsp baking soda
½ tsp baking powder
2 tsp salt
2 tsp cinnamon
2 cups shredded coconut

Preheat oven to 350F.  Liberally coat four 8x4” bread pans with cooking spray.  Beat eggs until light and fluffy.  Beat in sugar, oil, and vanilla until thick.  Stir in shredded zucchini and squash.  In a separate bowl, sift together remaining dry ingredients except coconut.  Add dry mixture to wet mixture.  Stir in coconut until well combined.  Pour equally into prepared bread pans.  Bake for one hour or until toothpick inserted in center comes out  clean.  Allow to cool 15-20 minutes.  Turn out from bread pans onto cooling surface.  Slice and serve, or package and refrigerate for later use.  Can be frozen.


  1. I haven't been on my FB timeline in...over a week. I post to my reader page and that's about it. Same reason I turn off or mute the news. Saving my blood pressure one moment at a time.

    Not a big fan of zucchini but I'd eat a slice with you. I'd even go fishing with you. I think I'll just keep hiding in my books and my writing...

    And yeah, a sad, strange world...

    1. Probably a smart thing, Silver. I'd be better off without it some days. But then I'd be lost.

      Oh, you might change your mind with this zucchini bread. It's more like yummy, sweet, moist cake with coconut. The squash doesn't really add much flavor - just moisture and texture. I'd send you some if I thought it would arrive there in the same shape as when it left here.

      You can come fishing with me any time. :hugs:

  2. I'd never heard of coconut in squash bread but it sounds like a brilliant addition.

    I would try it, but my squash plants were suddenly and unceremoniously murdered by squash beetles. I have two little squash plants hidden elsewhere. If the bugs don't find them, I still might have a chance to try your recipe.

    1. This is based off my Mom's recipe, Maria, so I've always put coconut in.

      We have neighbors who plant a big garden every year. They gifted us with a big zucchini and several summer squash. Good luck with your remaining squashes!