Updated: Aug 9
The other week I picked several pounds of green beans from the garden. I found a wonderful, easy recipe for fresh green beans at The Pioneer Woman's website. I give it two enthusiastic thumbs up.
We have picked quite a few zucchinis from the garden, and I really don't know what to do with all of them. I don't like zucchini, and I don't know why I planted so much, but I have to do something with them. So I made bread using great my Great-Aunt Frances's recipe.
Fun Fact about Great-Aunt Frances: When she was in her 80's and I was in my 20's she mailed me a huge package from Missouri with all of her hand-me-down clothes. Seriously, Frances??? What does she think of me???
Another Fun Fact about Great-Aunt Frances: A few months after having my second child, I saw Great-Aunt Frances at a family gathering. Without any filter, she announced, “BOY – MINDY HAS GAINED SOME WEIGHT.” Jamie was there and wanted to reply “shut up, FRANC-ES.” It was one of many uncomfortable moments in my life.
I give the bread 1/2 thumb up, and it is not very enthusiastically. When I am around Jamie, I pretend to LOVE this bread (I am not sure why I do this), but I secretly hate it - shhhhh.
1 cup vegetable oil
2 1/2 cups sugar
2 cups grated zucchini
3 tsp. of vanilla (I double-checked, it is 3 tsp.)
1 tsp. salt
3 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. cinnamon
Mix first 5 ingredients. Sift dry ingredients together and add to mixture. Divide into 2 greased pans.
Bake at 350 degrees for 45 minutes to an hour.
I had a fantastic time cooking/baking with Josh!