Writing this post made me realize my cousins, brother, and I REALLY need to work on getting better at taking pictures together.
This is over a year old! We're terrible!
When we were younger, my cousins (one boy and one girl) used to spend weekends a lot at our house. We don't have a lot of family here in the states so our parents wanted to make sure we had a close relationship with the few we did. I was the baby, the boys in the middle, and my cousin Nanna (in the pic with me), was the oldest. Not huge gap though, just four years between the oldest and the youngest. I honestly don't remember what the boys would usually do, but play Nintendo is a pretty good bet. Nanna would often come with cookbooks from the library and we set about making a mess of the kitchen. For some reason, I remember making Snickerdoodles a lot with her. Anyways, it's safe to say that all those weekends baking with Nanna got me hooked and I've loved baking ever since.
I'm still trying to clean out the refrigerator, especially since the family vacation is coming up and I really don't want to have to throw a million things away before we go or come back home to stinky stuff. There are still a bunch of random vegetables I'm working through and the most abundant of all is zucchini. I was looking for something I could make and then freeze to take with us on the trip and that is also somewhat healthy, because let's face it, my control is nil and I can hear my bikinis cussing me out. So, helllloooooo zucchini bread!
3 cups flour (I used 50/50 mix of whole wheat and all purpose, from what I've been reading, either/or of each is fine)
2 cups sugar (again, a 50/50 mix of brown sugar and white sugar)
2 teaspoons baking powder
1 teaspoon baking soda
ground cloves (next time I make this, I would definitely also add some nutmeg)
1 cup oil (my indecisiveness took the best of me, again, 50/50 of olive oil and canola oil)
3 cups finely grated zucchini
Mix mix mix. Bake at 350 for half an hour-ish until a toothpick comes out clean.