"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!
(makes 4 loaves)
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.