Domestic Amour

"A good home must be made, not bought." - Joyce Maynard

Sunday, July 30, 2006

Veggie Exchange

So, this is blog number 1 for me and I must say that I am quite unsure if anyone is going to care about what I post but this is a great way for me to pass the time until October. I am awaiting the birth of my first child. I am not the most patient person so this is starting to get very hard. I am trying to keep extra busy as I go though. So this is where the blogging idea came about. I was searching on the internet for ways to make a crooked cake and came across another blogger who blogged only about baking. I loved her site and so now here I go....

I was having quite a lazy Sunday and was searching for something to do. Of course my first instinct is to bake something. I did not have tons of ingredients on hand and it is too hot to go outside in the middle of the afternoon in Texas. I had joined a veggie exchange the week before and decided to see what I had in the large box of veggies in the outdoor fridge. I found zucchini and decided to try something with that. I had never made a zucchini bread before so started a search for a recipe. I found one online for a Zucchini Pineapple Bread and decided that it sounded fantastic.


Boy, was I right. Not only was it a fairly simple recipe...it also made a lot. It yeilds two loaves or as I decided to make one full size loaf and several mini loaves. My husband turned his nose up when I told him I was making this. He told me that "veggies and fruit don't mix". However, when he tasted it he decided that he loved it and agreed that it tasted more like spice cake than anything (which he loves). The bread is still fresh but is very moist and quite cakelike. The recipe says it freezes well and would be great to take on a car trip or an outing to the lake for the weekend. Definitley worth trying especially if you have some leftover zucchini in the fridge or better yet zucchini growing in your garden. A garden....something I would love to try but am deathly afraid of. I think I would just ruin everything and plus fighting the 106 degree weather might be too big of a fight. But then again conquering a vegetable garden would bring me that much closed to domestic diva extradonaire!!!!!!

Zucchini Pineapple Bread

Ingredients
4 eggs
1 1/2 cups white sugar
2 tsp vanilla extract
1 cup vegetable oil
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1 (8 oz.) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder

Directions
Combine flour, baking soda, baking powder, and salt. Set aside. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9x5 inch loaf pans.

Bake at 350 degrees for one hour. Cool on wire racks.