This week's Whip It Up theme is regional favorites.And who can think of a better regional favorite than zucchini bread in a state where folks regularly grow zucchinis like this?
I'd heard a lot about zucchini bread ever since I moved to Utah, but I had never made it until today.
I used this recipe.
Here are the questions and answers:
- Was the recipe easy to follow? Yes, there was nothing confusing about it.
- Did the dish taste good? Indeed.
- Would you make it again? If I ever have an abundance of zucchini again, it is likely that I will make zucchini bread. In this case I had some because a co-worker brought in about six of about the size in that picture. [Editor's note: I did make this again, and out of sheer laziness I decided to put the zucchini in the food processor instead of grating it. Bad idea. Never again.]
6 comments:
1.I LOVE your picture!
2.I LOVE Zucchini!!!!
Cute!
The only good thing about big zucchinis is making zucchini bread. Sorry, I'm not a fan. Give me yellow crooknecks any time!
I agree with Packrat. I greatly prefer yellow squash, but zucchini bread is pretty good. I'll have to try making some as soon as I have an oven again.
Nice picture.
I'll be watching out for bite marks on the zucchinis at work... :)
I LOVE the picture too!
I'm a big fan of the bread.
HOWEVER.
Next time someone gives you a zucchini, you must
1. slice it, then chop it up in bite-size pieces.
2. pour olive oil on a pie tin, cookie sheet or other grill-friendly container.
3. dump zuke pieces onto olive-oiled pan and sprinkle with salt, pepper and some garlic powder.
4. if you have some yellow crook necks, these can be chopped up and added, as the colors are lovely together, and the taste is OH so yummy. Or slice up an onion if you like. Tasty, tasty!
5. put pan on preheated grill and ignore intermittently with stirring the stuff around, until they start to brown on the edges and soften and smell muy delicioso.
6. cool enough so that it doesn't burn your mouth.
7. eat. and share if you want.
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