recipe-a-week #9: zucchini bread & exciting garden developments

First things first: when the snow melted this week in the raspberry patch, look what was hiding underneath! The first snowdrops of the season. I couldn't believe my eyes when I spotted them from across the yard; I zoomed over (in Adam's shoes, since I was emptying the compost and his were closest to the door) to make sure that my eyes weren't betraying me. Yipeee! I can't even express how very, very exciting this is. Prepare yourself for this year's garden pictures!

In indoor news, I'm having fun baking this afternoon while P is sleeping and Adam's at the gym. First, I whipped up these simple and quick brownies, as per Adam's request. I can't say enough good things about them - they are what I would call a perfect recipe. One pot, 4 or 5 minutes, and into the oven they go. Delicious, too, of course. (Edited to add: I originally posted about them with pictures, here.) The second thing, which is currently in the oven, is zucchini bread. I still have some frozen and grated zucchini from last fall in the freezer, and decided that some zucchini bread would be a great way to reduce my stores. The recipe I used is from More-with-Less, and it goes like this:

Zucchini Bread
350, 1 hr, makes 2 loaves

Preheat oven to 350. Combine in mixing bowl and beat well:

3 large eggs
3/4 cup sugar
1 c vegetable oil (you can use part applesauce; I used butter)
2 c raw, peeled, grated zucchini (mine was frozen and thawed; I drained off some of the water)
1 tbsp vanilla

Sift together:
3 c flour
1 tsp salt
1 t baking soda
1 t baking powder
3 t cinnamon

Add to zucchini mixture and stir until blended. Add 1 c coarsely chopped nuts (I didn't.)

Pour into 2 greased bread pans. Bake 1 hour, or until tester comes out clean. Remove from pans and cool on rack. Yum! I like is best cold and with butter, à la post-funeral/celebration/exciting gathering in a church basement. Enjoy!