Day One Hundred Thirty-Five

I really need to channel Alexis' love of baking towards the things that are in our fridge/pantry so ZUCCHINI BREAD. MAKE ZUCCHINI BREAD, KID. Because I need to focus her efforts more, I'm continuing to re-up some of my old favorite recipes. Here's a good one that I first posted in 2012.

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If all of the bloggers in all of the world were to have a cage match to decide who had the best readers, I would win. It would be no contest because y'all are some seriously amazing people. You put up with me begging for money for kids at Christmas time and you keep coming back even though I'm OMG SO ANNOYING. YES I AM.

So ... uh ... thank you.

In a moment of realizing that y'all are really very smart, I went and did something crazy and asked Facebook for a zucchini bread recipe. I have a bunch, but none of them are The Perfect Zucchini Bread Recipe, so blah. TEACH ME YOUR WAYS, INTERNETSSSSSS.

I've only managed to try a couple of the recipes that y'all shared so far, so I can't say for certain which one is the bestest in the land, but this one is pretty darn good. It's Katie's recipe and I'm totally posting it without asking permission first because SEE! ANNOYING! THAT'S ME!

It's definitely a solid, dependable recipe. The results are exactly what you think of when you think "zucchini bread," with no crazy extra ingredients or anything off the beaten path. Which, of course, means I made it a second time with chocolate chips thrown in and I'm scheming a way to get way more creative with it.

Get busy, Alexis.

Katie's Zucchini Bread

Dry Ingredients:
1/2 teaspoon salt
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon

Not Dry Ingredients (sorry, you can't make me type the "M" word):
4 large eggs
2 cups sugar
1 1/4 cup vegetable oil

You'll also need:
2 cups shredded zucchini
1 cup walnuts

1. Preheat your oven to 350 degrees

2. In a large bowl, beat the eggs, sugar, and vegetable oil together.

3. In another large bowl, whisk together the dry ingredients.

4. Add the dry ingredients to the not-dry ingredients and mix well.

5. Stir in the zucchini and nuts.

6. Pour the batter equally into two ungreased loaf pans.

7. Bake for one hour and ten minutes, or until it begins the zucchini bread starts to brown slightly and a toothpick comes out clean.

8. Pat yourself on back for making a dessert that contains a vegetable.