First of all, thank you all SO much for your support and kind words regarding our move to Atlanta! You’re the best!
I now know that Brandon’s going to be starting the new position on February 27th, so this move is going to be happening quite quickly! His company is giving us a great moving package, including movers to pack everything up and move it to Georgia AND a hotel for up to 90 days, while we’re trying to figure out where we want to live.
We’re both really excited for this new adventure. I’m excited to start looking for a new home and new church, and meeting new friends. I’m a little nervous about finding a new job, but I know God will work out all of those details!
And you know what I’m ridiculously excited about?
I have my Publix grocery store back!!
Hello, old friend. I’ve missed you!
OK, so plenty more will be discussed about Atlanta in the future, but for now, let’s throw on our aprons (or old t-shirts … whatever ) and get baking!
(Slightly modified from this recipe)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla extract
- 2.5 cups grated zucchini (about 2 medium/large zucchinis)**
- 1 cup chopped walnuts (if you want to use nuts … I did one loaf with nuts and one without, so I only used ½ cup nuts)
** Note: You may want to use 3 zucchinis instead. You can’t taste them at all, and they really add great moisture to the bread!
- Preheat oven to 325 degrees.
- Grate zucchini, on a small to medium-size grate (grate it finer than you would grate cheese).
- Spray cooking spray into two 9 x 5 inch bread pans, to coat completely (original recipe called for 8 x 4, but mine worked fine). Then flour the pans.
- In one large bowl, sift together flour, salt, baking powder, baking soda, and cinnamon.
- With your mixer, beat eggs, oil, vanilla, white sugar, and brown sugar together.
- Add the dry ingredients to the mixer and beat well.
- Stir in zucchini and nuts (if using) until combined. Pour batter evenly into bread pans.
- Bake 45-55 minutes, or until a toothpick inserted into the center comes out clean (mine took 50 minutes).
- Let the bread cool in the pan for 15-20 minutes, before removing the bread from the pan to cool completely.
- Slice and enjoy!
This bread made the kitchen smell unbelievably amazing.
It was a huge hit with:
-my husband who doesn’t particularly care for anything green,
-all of my co-workers,
- and (of course) myself.
If you aren’t going to eat it right away, I recommend wrapping the loaves in Saran Wrap, and slicing them as needed. It keeps the bread incredibly moist and delicious.
Question for you …
Ever had movers pack you up and move everything for you? If so, any advice on how to prepare??
Do you have a favorite grocery store, or am I the only weird one who has a strange love for a grocery chain?
Do you like zucchini bread? Nuts or no nuts?
(I prefer no nuts, but I seem to be the minority on this one …)