Today was laundry day. Well, actually, everyday is laundry day, with 5 very busy people under 1 roof and warmer weather upon us. Some things I was wondering about, as I gathered the laundry...why do Kleenexes get put into the pockets that I don't check? When do the kids start putting their socks in the hamper not in a ball? At what age do they start taking their pants and underwear off separately, instead of together in one fell swoop? Does A. really think I won't notice the dirty clothes shoved behind his door, under his bed, behind his bed, and at the foot of the bed? Ahh, what a great day-after-Mother's Day laundry day.
Moving on to bread. Thinking about zucchini bread today, not the cinnamon-y kind, but a savory one is what I was after. So I found this gem, and it's definitely a keeper. I called it "cheesy basil" bread, thinking that I could get the kids to accept it a little better, since A. and I are the only zucchini eaters around here. Of course he loved it. C. says "Oh, that's why I didn't like it, because of the basil." And if I had called it cheesy bread? Would she have eaten a whole slice? Probably. I. ate a huge piece slathered in butter, God love him. Here it is:
Savory Zucchini Bread ( aka cheesy basil bread)
Preheat oven to 350. Generously spray a loaf pan. This makes one huge loaf of bread. Next time I might split it into two or make muffins out of it.
3 cups AP flour
4 t baking powder
1 t salt
1/2 t baking soda
2 c coarsely shredded zucchini (about 1 1/2 medium zucchini)
1/2 c shredded mozzarella (could absolutely use more, this was all I had)
2 T chopped basil
2 eggs
1 1/4 c milk
3 T melted butter
Mix dry ingredients, then add zucchini, cheese and basil, then add the wet ingredients, don't overmix, blah blah blah, bake about an hour until a toothpick comes out clean. Let cool in the pan a bit before unmolding to cool completely on a rack. Slice thickly, and don't stop yourself from slathering it in room temperature butter.
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