That’s a lot of zucchini bread

Fore- to background: Pineapple Zucchini Bread; Zucchini Bread II; Broadway Zucchini Bread; Easy Zucchini Bread

Only one minor disaster. Most of these are old recipes, and call for a lot of baking soda. The last batch we made sat out for a good 30-40 minutes before I popped it in the oven. I noticed that the loaf pans seemed fuller than when I’d filled them. Ten minutes later, and from his place on the treadmill, Mr. Big Food said I’d better better put some foil under them and I replied “Done it already.”

Twenty minutes later I’d shut all doors to rooms that could be shut, had run to the shop for a window fan with an “exhaust” feature (too buggy to open exterior doors), and had cranked both A/C units down to 70 degrees. My eyes were stinging there for a few minutes but all is well.

The problem, as I see it, is that the zucchini are just now coming on strong.

One Response

  1. Sounds like you need to limit Zucchini Bread making to 2 batches per day! Although it also sounds like you won’t be needing to make any for a while – except maybe in self defense!
    Maybe it’s time to make a contribution to some food donation place in town???

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