I have 2 new favorite things! The first one is something I am sure most of you have, but for some reason I have been in the culinary dark ages and have never had one until recently. My parents gave me a food processor for my birthday! I had no idea how much I would use it. I have used it to make salsa, fine crumble sausages for pizza, and make zucchini bread. The shredding attachment is my favorite and I will never shred the old fashioned way again!
My other favorite thing is a new apron! I don’t usually use aprons to cook, being an artist I wear them to protect my clothes while painting or teaching art. I ruined way too many clothes in college and found out that a cheery apron with some style makes me happy while I work. I found this new one in the clearance section at Marshall’s! Perfect to use cooking and starting the new school year teaching art in my kid’s classes!
Zucchini Bread
3 eggs
1 ½ cup sugar
1 cup vegetable oil
1 Tablespoon vanilla
2 cup grated unpeeled zucchini
2 cups flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 Tablespoon cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees. Spray two 9 “loaf pans with cooking oil. In a large bowl, beat eggs until frothy. Beat in sugar, oil and vanilla until thick and lemon-colored. Stir in zucchini. Sift dry ingredients and stir into the batter. Fold in the nuts. Pour into prepared pans. Bake 40 minutes or until center springs back when touched. Cool 10 minutes before turning out on to racks. These freeze well.
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